{"id":4655,"date":"2012-11-25T09:41:07","date_gmt":"2012-11-25T09:41:07","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4655"},"modified":"2012-11-25T09:41:07","modified_gmt":"2012-11-25T09:41:07","slug":"kasesuppe-allgauer-art","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/25\/kasesuppe-allgauer-art\/","title":{"rendered":"K\u00e4sesuppe (Allg\u00e4uer Art)"},"content":{"rendered":"

Zutaten<\/strong>
\n1 gro\u00dfe Zwiebel
\n2 Knoblauchzehen
\n4 EL Butter
\n3 EL Mehl
\n1 l Kr\u00e4ftige Fleischbr\u00fche
\n200 g Sahne
\nWei\u00dfer Pfeffer; am besten frisch gemahlen
\nMuskatnuss, am besten frisch gerieben
\netwas Salz
\n50 g Schmelzk\u00e4se
\n100 g Emmentaler; gerieben
\n1\/2 Bund Petersilie
\n4 Scheibe Wei\u00dfbrot
\n4 EL Helles Bier
\n40 g Butter (1)
\n20 g Butter (2)<\/p>\n

Zubereitung<\/strong>
\nDie Zwiebel und die Knoblauchzehen sch\u00e4len und fein zerhacken. Die Zwiebel und den Knoblauch in erhitzter Butter bei schwacher Hitze glasig d\u00fcnsten. Das Mehl dazusieben und kurz anschwitzen, aber keine Farbe nehmen lassen. Die Fleischbr\u00fche unter R\u00fchren angie\u00dfen. Die Suppe 5-10 min kochen lassen. Die Suppe durch ein Sieb in einen anderen Topf gie\u00dfen. Erneut aufkochen, die Hitze reduzieren und die Sahne unterr\u00fchren. Mit Salz, Pfeffer und Muskatnuss pikant w\u00fcrzen. Den K\u00e4se einr\u00fchren, und die Suppe nochmals aufkochen lassen. Dann die Hitze reduzieren und die Suppe ziehen lassen. Die Petersilie waschen, trocken sch\u00fctteln und fein zerhacken. Aus den Wei\u00dfbrotscheiben runde Taler ausstechen, mit dem Bier betr\u00e4ufeln. In einer Pfanne die Butter (40g) erhitzen und die Brotscheiben darin von beiden Seiten goldbraun r\u00f6sten. Die Brotscheiben in vorgew\u00e4rmte Suppentassen legen. Die Butter (20g) in der Pfanne schmelzen. Die Petersilie kurz darin schwenken und auf den Brotscheiben verteilen. Mit der hei\u00dfen K\u00e4sesuppe auff\u00fcllen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 gro\u00dfe Zwiebel 2 Knoblauchzehen 4 EL Butter 3 EL Mehl 1 l Kr\u00e4ftige Fleischbr\u00fche 200 g Sahne Wei\u00dfer Pfeffer; am besten frisch gemahlen Muskatnuss, am besten frisch gerieben etwas Salz 50 g Schmelzk\u00e4se 100 g Emmentaler; gerieben 1\/2 Bund Petersilie 4 Scheibe Wei\u00dfbrot 4 EL Helles Bier 40 g Butter (1) 20 g … <\/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":[13],"class_list":["post-4655","post","type-post","status-publish","format-standard","hentry","category-suppe","tag-kase","item-wrap"],"yoast_head":"\nK\u00e4sesuppe (Allg\u00e4uer 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Oliven\u00f6l (15 g) Salz,Pfeffer Zubereitung Zwiebeln sch\u00e4len und in d\u00fcnne Scheiben schneiden. Butter in einem Topf erhitzen und die Zwiebeln unter h\u00e4ufigem R\u00fchren 20-30 Minuten\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":2898,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/10\/18\/champignon-kase-suppe\/","url_meta":{"origin":4655,"position":2},"title":"Champignon-K\u00e4se-Suppe","author":"Steffen","date":"18. Oktober 2011","format":false,"excerpt":"Zutaten 250 g Champignons 1 mittelgro\u00dfe Zwiebel 200 g Sahneschmelzk\u00e4se 50 g Edelpilzk\u00e4se 3 EL Butter 2 EL Mehl 1 l Milch 1 Prise Cayennepfeffer 1 Prise frisch geriebene Muskatnuss 1\/2 Bund Petersilie Zubereitung Die Champignons waschen, abtropfen lassen und in feine Scheiben schneiden. 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