{"id":1514,"date":"2011-05-09T05:19:56","date_gmt":"2011-05-09T05:19:56","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1514"},"modified":"2011-05-09T05:19:56","modified_gmt":"2011-05-09T05:19:56","slug":"selleriesuppe","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/09\/selleriesuppe\/","title":{"rendered":"Selleriesuppe"},"content":{"rendered":"

Zutaten:<\/b>
\n1Liter Knochenbr\u00fche
\n125 g Sellerieknolle
\n25 g Sonja
\n20 g Zwiebeln
\n30 g Mehl (Type W 630)
\n6 EL Milch
\nSellerielaub
\nKoriander (Muskat)<\/p>\n

\nZubereitung:<\/b>
Aus Sonja, Zwiebeln und Mehl eine helle Schwitze bereiten, mit Milch glattr\u00fchren und mit Br\u00fche auff\u00fcllen. Die Sellerieknollen b\u00fcrsten, waschen und sch\u00e4len, die H\u00e4lfte davon in feine Streifen schneiden oder raspeln, in etwas Br\u00fche gard\u00fcnsten, zusammen mit der Grundsuppe durchkochen und den restlichen rohen Sellerie feingerieben untermischen und abschmecken.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten: 1Liter Knochenbr\u00fche 125 g Sellerieknolle 25 g Sonja 20 g Zwiebeln 30 g Mehl (Type W 630) 6 EL Milch Sellerielaub Koriander (Muskat) Zubereitung: Aus Sonja, Zwiebeln und Mehl eine helle Schwitze bereiten, mit Milch glattr\u00fchren und mit Br\u00fche auff\u00fcllen. Die Sellerieknollen b\u00fcrsten, waschen und sch\u00e4len, die H\u00e4lfte davon in feine Streifen schneiden oder … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[12],"tags":[20,109],"class_list":["post-1514","post","type-post","status-publish","format-standard","hentry","category-suppe","tag-ddr-rezept","tag-sellerie","item-wrap"],"yoast_head":"\nSelleriesuppe<\/title>\n<meta name=\"description\" content=\"- Selleriesuppe\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/09\/selleriesuppe\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Selleriesuppe\" \/>\n<meta property=\"og:description\" content=\"- Selleriesuppe\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/09\/selleriesuppe\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-05-09T05:19:56+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/09\\\/selleriesuppe\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/09\\\/selleriesuppe\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Selleriesuppe\",\"datePublished\":\"2011-05-09T05:19:56+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/09\\\/selleriesuppe\\\/\"},\"wordCount\":78,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"DDR-Rezept\",\"Sellerie\"],\"articleSection\":[\"Suppe\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/09\\\/selleriesuppe\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/09\\\/selleriesuppe\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/09\\\/selleriesuppe\\\/\",\"name\":\"Selleriesuppe\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-05-09T05:19:56+00:00\",\"description\":\"- Selleriesuppe\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/09\\\/selleriesuppe\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/09\\\/selleriesuppe\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/05\\\/09\\\/selleriesuppe\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Selleriesuppe\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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Mai 2011","format":false,"excerpt":"Zutaten: 1l Knochenbr\u00fche 60 g Porree 30 g Sonja 20 g Zwiebeln 30 g Mehl (Type W 630) 3 E\u00dfl\u00f6ffel Milch Koriander (Muskat) gemahlener K\u00fcmmel Zubereitung: Aus Sonja, Zwiebeln und Mehl eine helle Schwitze bereiten, mit Milch glattr\u00fchren und mit Br\u00fche auff\u00fcllen. 2\/3 der verputzten Porreestangen in feine Streifen schneiden,\u2026","rel":"","context":"In "Suppe"","block_context":{"text":"Suppe","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/suppe\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1502,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/08\/kerbelsuppe\/","url_meta":{"origin":1514,"position":1},"title":"Kerbelsuppe","author":"Steffen","date":"8. Mai 2011","format":false,"excerpt":"Zutaten: 1 Liter Knochenbr\u00fche 25 g Sonja 20 g Zwiebeln 30 g Mehl (Type W 630) 4 EL Milch 10 g Kerbel Koriander (Muskat). Zubereitung: Den gewaschenen Kerbel von den Stielen befreien, zu einem Strau\u00df binden und in der Knochenbr\u00fche auskochen. Aus Sonja, feingehackten Zwiebeln und Mehl eine helle Schwitze\u2026","rel":"","context":"In "Suppe"","block_context":{"text":"Suppe","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/suppe\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1476,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/07\/gebundene-karottensuppe\/","url_meta":{"origin":1514,"position":2},"title":"Gebundene Karottensuppe","author":"Steffen","date":"7. Mai 2011","format":false,"excerpt":"Zutaten: 1 Liter Knochenbr\u00fche 200 g M\u00f6hren 25 g Sonja 40 g Mehl (Type W 630) 1\/4 l Milch 25 g Zwiebeln Koriander (Muskat) Zubereitung: Aus Sonja und Mehl eine helle Schwitze bereiten, mit der Milch glattr\u00fchren und mit Knochenbr\u00fche zu einer s\u00e4migen Grundsuppe durchkochen. Die geputzten M\u00f6hren fein raspeln\u2026","rel":"","context":"In "Suppe"","block_context":{"text":"Suppe","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/suppe\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1578,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/11\/ei-mit-senftunke-senfei\/","url_meta":{"origin":1514,"position":3},"title":"Ei mit Senftunke (Senfei)","author":"Steffen","date":"11. Mai 2011","format":false,"excerpt":"Zutaten: 25 g Sonja 20 g Zwiebeln 30 g Mehl (Type W 630) 1\/2 l Knochenbr\u00fche 6 EL Milch 40 g Senf Basilikum (Lorbeer) Koriander (Muskat) Essig Zucker Eier Zubereitung: Aus Sonja, Zwiebeln und Mehl eine helle Schwitze bereiten, mit Milch glattr\u00fchren, mit Knochenbr\u00fche auff\u00fcllen und mit Gew\u00fcrzen abschmecken. 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Geputztes und in Scheiben oder W\u00fcrfel geschnittenes Gem\u00fcse (Sellerie, Petersilienwurzel, M\u00f6hren, junge Erbsen) in 1\/2 l Knochenbr\u00fche gard\u00fcnsten, den gew\u00fcrfelten Fisch zugeben, mit einer hellen Schwitze (aus Sonja, Zwiebeln und Mehl (Type W 630) mit etwas\u2026","rel":"","context":"In "Fisch"","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/fisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1469,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/07\/blumenkohlsuppe\/","url_meta":{"origin":1514,"position":5},"title":"Blumenkohlsuppe","author":"Steffen","date":"7. Mai 2011","format":false,"excerpt":"Zutaten: 1\/2 Liter Knochenbr\u00fche 1 kleiner Blumenkohl 20 g Sonja 30 g Mehl (Type W 630) 4 EL Milch Koriander (Muskat) Zubereitung: Den geputzten Blumenkohl in kleine R\u00f6schen teilen und gar d\u00fcnsten. 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