{"id":5321,"date":"2013-03-22T19:57:42","date_gmt":"2013-03-22T19:57:42","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5321"},"modified":"2013-03-22T19:57:42","modified_gmt":"2013-03-22T19:57:42","slug":"morchelsuppe-mit-pecorino-klosschen","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/22\/morchelsuppe-mit-pecorino-klosschen\/","title":{"rendered":"Morchelsuppe mit Pecorino-Kl\u00f6sschen"},"content":{"rendered":"

Zutaten<\/strong>
\n1 l Kalbsbr\u00fche
\n15 g Getrocknete Morcheln
\n100 ml warmes Wasser
\n1 Schalotte
\n5 EL Sherry (medium)
\n125 ml Milch
\nSalz
\n20 g Butter
\n50 g Grie\u00df
\n1 Ei (M)
\nWei\u00dfer Pfeffer
\n3 Stiele Kerbel
\n75 g Pecorino
\n400 ml Salzwasser<\/p>\n

Zubereitung<\/strong>
\n1. Kalbsbr\u00fche erw\u00e4rmen. Morcheln 15 Minuten in 100 ml warmem Wasser einweichen. Morcheln ausdr\u00fccken, Einweichwasser durch ein feines Sieb in einen Topf gie\u00dfen. Schalotte fein w\u00fcrfeln und mit Sherry in den Topf geben. Morcheln mehrmals gut waschen, gut ausdr\u00fccken, beiseite stellen. Alles bei mittlerer Hitze auf 1\/4 einkochen.
\n2. Morchelsud mit der Kalbsbr\u00fche auff\u00fcllen und aufkochen. 10 Minuten ziehen lassen, leicht salzen und durch ein feines Sieb in einen anderen Topf gie\u00dfen. Morcheln in feine Scheiben schneiden, in der Br\u00fche aufkochen und warm halten.
\n3. Inzwischen f\u00fcr die Nocken Milch mit etwas Salz und Butter in einem Topf aufkochen, Grie\u00df einrieseln lassen. Unter R\u00fchren 2-3 Minuten kochen und von der Kochstelle nehmen. Das Ei unterr\u00fchren, mit Salz und Pfeffer w\u00fcrzen. Kerbelbl\u00e4tter hacken. Pecorino fein reiben und mit dem Kerbel unter die abgek\u00fchlte Grie\u00dfmasse heben. Mit 2 feuchten Teel\u00f6ffeln 20 Nocken abstechen und auf einen Teller geben.
\n4. 400 ml Salzwasser in einem kleinen Topf aufkochen. Die Nocken hineingeben und die Hitze reduzieren. Sobald die Nocken an die Oberfl\u00e4che steigen, 4-5 Minuten ziehen lassen. Herausnehmen und abtropfen lassen. Auf 4 Tassen verteilen und mit der hei\u00dfen Suppe auff\u00fcllen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 l Kalbsbr\u00fche 15 g Getrocknete Morcheln 100 ml warmes Wasser 1 Schalotte 5 EL Sherry (medium) 125 ml Milch Salz 20 g Butter 50 g Grie\u00df 1 Ei (M) Wei\u00dfer Pfeffer 3 Stiele Kerbel 75 g Pecorino 400 ml Salzwasser Zubereitung 1. Kalbsbr\u00fche erw\u00e4rmen. Morcheln 15 Minuten in 100 ml warmem Wasser einweichen. … <\/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":[437],"class_list":["post-5321","post","type-post","status-publish","format-standard","hentry","category-suppe","tag-morcheln","item-wrap"],"yoast_head":"\nMorchelsuppe mit 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