{"id":3401,"date":"2011-12-31T10:03:06","date_gmt":"2011-12-31T10:03:06","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3401"},"modified":"2011-12-31T10:03:06","modified_gmt":"2011-12-31T10:03:06","slug":"fenchelcremesuppe","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/31\/fenchelcremesuppe\/","title":{"rendered":"Fenchelcremesuppe"},"content":{"rendered":"

Zutaten<\/strong>
\n2 Fenchelknollen (etwa 300 g)
\n2 Fr\u00fchlingszwiebeln
\n2 EL Butter
\n1 EL Mehl
\n1\/16 l Wei\u00dfwein
\n1\/2 l Br\u00fche
\n1\/4 l S\u00fc\u00dfe oder saure Sahne<\/p>\n

Zubereitung<\/strong>
\nDas Gr\u00fcne vom Fenchel abzupfen, die Knolle in hauchd\u00fcnne Scheiben schneiden. Falls der Strunk hart ist, diesen entfernen. Die feingehackten Fr\u00fchlingszwiebeln in etwas Butter kurz anlaufen lassen, die Fenchelscheiben dazugeben und gut r\u00f6sten. Dann mit Mehl best\u00e4uben, mit Wein abl\u00f6schen und die Br\u00fche dazugie\u00dfen. Die Suppe k\u00f6cheln lassen bis der Fenchel weich ist, dann p\u00fcrieren. S\u00fc\u00dfe oder saure Sahne einr\u00fchren, die Suppe nochmals erhitzen, aufschlagen und mit den gehackten Fenchelbl\u00e4ttern als Einlage servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 2 Fenchelknollen (etwa 300 g) 2 Fr\u00fchlingszwiebeln 2 EL Butter 1 EL Mehl 1\/16 l Wei\u00dfwein 1\/2 l Br\u00fche 1\/4 l S\u00fc\u00dfe oder saure Sahne Zubereitung Das Gr\u00fcne vom Fenchel abzupfen, die Knolle in hauchd\u00fcnne Scheiben schneiden. Falls der Strunk hart ist, diesen entfernen. Die feingehackten Fr\u00fchlingszwiebeln in etwas Butter kurz anlaufen lassen, die … <\/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":[143],"class_list":["post-3401","post","type-post","status-publish","format-standard","hentry","category-suppe","tag-fenchel","item-wrap"],"yoast_head":"\nFenchelcremesuppe<\/title>\n<meta name=\"description\" content=\"- Fenchelcremesuppe\" \/>\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\/12\/31\/fenchelcremesuppe\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fenchelcremesuppe\" \/>\n<meta property=\"og:description\" content=\"- Fenchelcremesuppe\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/31\/fenchelcremesuppe\/\" \/>\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=\"2011-12-31T10:03:06+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\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\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\\\/12\\\/31\\\/fenchelcremesuppe\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/31\\\/fenchelcremesuppe\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Fenchelcremesuppe\",\"datePublished\":\"2011-12-31T10:03:06+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/31\\\/fenchelcremesuppe\\\/\"},\"wordCount\":110,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Fenchel\"],\"articleSection\":[\"Suppe\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/31\\\/fenchelcremesuppe\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/31\\\/fenchelcremesuppe\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/31\\\/fenchelcremesuppe\\\/\",\"name\":\"Fenchelcremesuppe\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-12-31T10:03:06+00:00\",\"description\":\"- Fenchelcremesuppe\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/31\\\/fenchelcremesuppe\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/31\\\/fenchelcremesuppe\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/31\\\/fenchelcremesuppe\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Fenchelcremesuppe\"}]},{\"@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 - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\\\/ki_kunst \",\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"de\"},{\"@type\":[\"Person\",\"Organization\"],\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\",\"name\":\"Steffen\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"caption\":\"Steffen\"},\"logo\":{\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\"},\"sameAs\":[\"https:\\\/\\\/sthomas.de\",\"https:\\\/\\\/www.facebook.com\\\/steffen.thomas1\",\"https:\\\/\\\/x.com\\\/steto123\"],\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/author\\\/wp_admin\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Fenchelcremesuppe","description":"- Fenchelcremesuppe","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/31\/fenchelcremesuppe\/","og_locale":"de_DE","og_type":"article","og_title":"Fenchelcremesuppe","og_description":"- Fenchelcremesuppe","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/31\/fenchelcremesuppe\/","og_site_name":"Steffen's Haushaltsblog","article_publisher":"https:\/\/www.facebook.com\/steffen.thomas1","article_author":"https:\/\/www.facebook.com\/steffen.thomas1","article_published_time":"2011-12-31T10:03:06+00:00","author":"Steffen","twitter_misc":{"Verfasst von":"Steffen","Gesch\u00e4tzte Lesezeit":"1\u00a0Minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/31\/fenchelcremesuppe\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/31\/fenchelcremesuppe\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Fenchelcremesuppe","datePublished":"2011-12-31T10:03:06+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/31\/fenchelcremesuppe\/"},"wordCount":110,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["Fenchel"],"articleSection":["Suppe"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/31\/fenchelcremesuppe\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/31\/fenchelcremesuppe\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/31\/fenchelcremesuppe\/","name":"Fenchelcremesuppe","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2011-12-31T10:03:06+00:00","description":"- Fenchelcremesuppe","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/31\/fenchelcremesuppe\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/31\/fenchelcremesuppe\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/31\/fenchelcremesuppe\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Fenchelcremesuppe"}]},{"@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 - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\/ki_kunst ","publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/wissen.science-and-fun.de\/kochen\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"de"},{"@type":["Person","Organization"],"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8","name":"Steffen","image":{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","caption":"Steffen"},"logo":{"@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g"},"sameAs":["https:\/\/sthomas.de","https:\/\/www.facebook.com\/steffen.thomas1","https:\/\/x.com\/steto123"],"url":"https:\/\/wissen.science-and-fun.de\/kochen\/author\/wp_admin\/"}]}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1tRoY-SR","jetpack-related-posts":[{"id":377,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/10\/panierte-fenchelscheiben-mit-avgolemono-sauce\/","url_meta":{"origin":3401,"position":0},"title":"Panierte Fenchelscheiben mit Avgolemono-Sauce","author":"Steffen","date":"10. April 2011","format":false,"excerpt":"Zutaten: 2 Fenchelknollen Saft von 1 Zitrone Salz 20 g Mehl 2 Eier 50 g Paniermehl 50 ml \u00d6l Sauce 2 Eigelb 2 EL Zitronensaft 4 EL Fleischbr\u00fche Salz Pfeffer 1 Prise Zucker Zubereitung: Ganze Fenchelknollen putzen und in Salzwasser mit Zitronensaft 15 Minuten kochen. Fenchel erkalten lassen und jede\u2026","rel":"","context":"In "Gem\u00fcse & Obst"","block_context":{"text":"Gem\u00fcse & Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5455,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/12\/31\/meerbrasse-auf-zwiebeln-fenchel-und-tomaten\/","url_meta":{"origin":3401,"position":1},"title":"Meerbrasse auf Zwiebeln, Fenchel und Tomaten","author":"Steffen","date":"31. Dezember 2013","format":false,"excerpt":"Zutaten 2 Meerbrassen; a 500 g vom Fischh\u00e4ndler geschuppt - und ausgenommen Salz Schwarzer Pfeffer; f.a.d.M. 2 kleine Zweige Thymian 2 kleine Zweige Rosmarin 2 Bund Fr\u00fchlingszwiebeln 2 Knoblauchzehen 1 Fenchelknolle 4 Tomaten 10 Schwarze Oliven 4 EL Oliven\u00f6l 2 EL Kapern 100 ml trockener Wei\u00dfwein 50 ml Wasser Zubereitung\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":7764,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2021\/10\/07\/fenchel-schinken-nudelauflauf\/","url_meta":{"origin":3401,"position":2},"title":"Fenchel-Schinken-Nudelauflauf","author":"Steffen","date":"7. Oktober 2021","format":false,"excerpt":"Fenchel-Schinken-Nudelauflauf 750 Gramm Fenchel1 ZitroneSalz250 Gramm Bandnudeln250 Gramm Gekochter Schinken200 Gramm Gruyere (gerieben)2 Eier1 Karton SahneWeisser PfefferButter Fenchelknollen waschen, die gr\u00fcnen Stiele und den Wurzelansatz abschneiden, die zarten gr\u00fcnen Bl\u00e4ttchen zur Seite legen. Die Knollen vom Gr\u00fcn zum Wurzelansatz halbieren und den festen Strunk keilf\u00f6rmig herausschneiden. Knollen in Salzwasser mit\u2026","rel":"","context":"In "Auflauf"","block_context":{"text":"Auflauf","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/auflauf\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":7855,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2021\/10\/22\/fenchel-mit-salami\/","url_meta":{"origin":3401,"position":3},"title":"Fenchel mit Salami","author":"Steffen","date":"22. Oktober 2021","format":false,"excerpt":"Fenchel mit Salami 2 mittlere Fenchelknollen mit Gr\u00fcn1 Essl. Mehl1 Zitrone (den Saft)3 Essl. Oliven\u00f6l1 Essl. Balsamico-EssigSalz und Pfeffer100 Gramm Grobe italienische Salami in d\u00fcnnen Scheiben50 Gramm Frischer Parmesan (gehobelt) Den Fenchel waschen und putzen. Das Gr\u00fcn fein hacken. Die Knollen in d\u00fcnne Scheiben schneiden, dabei darauf achten, dass die\u2026","rel":"","context":"In "Gem\u00fcse & Obst"","block_context":{"text":"Gem\u00fcse & Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":618,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/16\/kalbsfilet-im-artischockenboden\/","url_meta":{"origin":3401,"position":4},"title":"Kalbsfilet im Artischockenboden","author":"Steffen","date":"16. April 2011","format":false,"excerpt":"Zutaten: 1 Kalbsfilet 1 Schalotte 2 gro\u00dfe Artischocken 1 El. Parmesan, gerieben 1 El. Oliven\u00f6l Salz Sauce: 1\/8 l Portwein 2 cl Tresterschnaps 1 Schalotte, fein gehackt 1\/8 l Fleischbr\u00fche 1\/2 Zitrone, Saft und etwas Schale 1 Tl. Butter Fenchelragout: 2 Fenchelknollen, in kleinen W\u00fcrfeln 1 Schalotte, fein gehackt 5\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5329,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/24\/grune-schtschi-schtschi-seloenije\/","url_meta":{"origin":3401,"position":5},"title":"Gr\u00fcne Schtschi (Schtschi seloenije)","author":"Steffen","date":"24. M\u00e4rz 2013","format":false,"excerpt":"Zutaten 1 kg Rinderbrust 1 Bund Suppengr\u00fcn 2 l Wasser 600 g Junge Brennesseln 300 g Sauerampfer 1 Zwiebel 100 g Butter 1 EL Mehl 200 g Saure Sahne 5 Hartgekochte Eier 5 Ger\u00e4ucherte W\u00fcrstchen Salz Pfeffer Zubereitung Aus Rindfleisch und Suppengr\u00fcn eine Br\u00fche kochen und abseihen. Fleisch w\u00fcrfeln und\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":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3401","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=3401"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3401\/revisions"}],"predecessor-version":[{"id":3402,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3401\/revisions\/3402"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=3401"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=3401"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=3401"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}