{"id":4219,"date":"2012-04-12T19:31:26","date_gmt":"2012-04-12T19:31:26","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4219"},"modified":"2012-04-12T19:31:26","modified_gmt":"2012-04-12T19:31:26","slug":"gemusecreme-suppe-mit-lauchstreifen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/04\/12\/gemusecreme-suppe-mit-lauchstreifen\/","title":{"rendered":"Gem\u00fcsecreme-Suppe mit Lauchstreifen"},"content":{"rendered":"

Zutaten<\/strong>
\n150 g Gr\u00fcne Erbsen, TK
\n300 g Broccoli
\n20 g Butter
\n1 Bund Fr\u00fchlingszwiebeln
\n3\/4 l H\u00fchnerbr\u00fche
\n160 ml Schlagsahne
\nSalz,Pfeffer,Curry
\nWei\u00dfbrotw\u00fcrfel<\/p>\n

Zubereitung<\/strong>
\nDie tiefgek\u00fchlten gr\u00fcnen Erbsen auftauen, Brokkoli putzen, waschen und kleinschneiden. Ein kleines Bund Lauchzwiebeln putzen, waschen. Die wie\u00dfen Wurzelenden w\u00fcrfeln, in 20 g Butter zugedeckt 5 Minuten garen. Die H\u00fchnerbr\u00fche, Erbsen und Brokkoli zuf\u00fcgen, 10 Minuten kochen. Im Mixer oder mit dem Mixstab p\u00fcrieren, vier E\u00dfl\u00f6ffel Sahne darunterziehen, salzen und pfeffern. Lauchstengel zu feinen Streifen schneiden und in die Suppe geben, hei\u00df halten. 100 ml Schlagsahne mit etwas Salz, Pfeffer und Curry steif schlagen. Suppe in 4 Tassen verteilen, Sahnehauben daraufsetzen, nach Wunsch ger\u00f6stete Wei\u00dfbrotbr\u00fcfel hinzuf\u00fcgen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 150 g Gr\u00fcne Erbsen, TK 300 g Broccoli 20 g Butter 1 Bund Fr\u00fchlingszwiebeln 3\/4 l H\u00fchnerbr\u00fche 160 ml Schlagsahne Salz,Pfeffer,Curry Wei\u00dfbrotw\u00fcrfel Zubereitung Die tiefgek\u00fchlten gr\u00fcnen Erbsen auftauen, Brokkoli putzen, waschen und kleinschneiden. Ein kleines Bund Lauchzwiebeln putzen, waschen. Die wie\u00dfen Wurzelenden w\u00fcrfeln, in 20 g Butter zugedeckt 5 Minuten garen. Die H\u00fchnerbr\u00fche, Erbsen … <\/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_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},"jetpack_post_was_ever_published":false},"categories":[12],"tags":[758,94],"class_list":["post-4219","post","type-post","status-publish","format-standard","hentry","category-suppe","tag-gemuse","tag-lauch","item-wrap"],"yoast_head":"\nGem\u00fcsecreme-Suppe 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August 2011","format":false,"excerpt":"Zutaten 500 g Broccoli 1\/2 Tasse Gem\u00fcsebr\u00fche (80 ml) 1 rote Paprikaschote (150 g) 1 Dose Mais (280 g) 2 Schalotten (\u00e0 30 g) 150 ml Kefir, 1,5 % Fett 2 EL saure Sahne, 10 % Fett (\u00e0 15 g) 1 TL Distel\u00f6l (5 ml) 1 TL Senf (5 g)\u2026","rel":"","context":"In "Salat"","block_context":{"text":"Salat","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/salat\/"},"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\/4219","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=4219"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4219\/revisions"}],"predecessor-version":[{"id":4220,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4219\/revisions\/4220"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=4219"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=4219"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=4219"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}