{"id":7524,"date":"2019-10-30T13:18:44","date_gmt":"2019-10-30T13:18:44","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=7524"},"modified":"2019-10-15T13:22:47","modified_gmt":"2019-10-15T13:22:47","slug":"brunnenkressesuppe","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2019\/10\/30\/brunnenkressesuppe\/","title":{"rendered":"Brunnenkressesuppe"},"content":{"rendered":"
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Brunnenkressesuppe<\/h2>\n
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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Rezept drucken<\/a>\n\t\n \n<\/div>\n
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Zubereitungszeit <\/span>35 Minuten<\/span><\/span> Min.<\/span><\/span><\/div><\/div>\n
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Gericht <\/span>Suppe<\/span><\/div><\/div>\n <\/div>\n
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Zutaten
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  • 300<\/span> Gramm<\/span> Kartoffeln<\/span><\/li>
  • 3<\/span> Bund<\/span> Brunnenkresse<\/span><\/li>
  • 2<\/span> mittlere Zwiebeln<\/span><\/li>
  • 1<\/span> Liter<\/span> Gem\u00fcsebr\u00fche<\/span> Instant<\/span><\/li>
  • 2<\/span> Essl.<\/span> K\u00fcrbiskerne<\/span><\/li>
  • 2<\/span> Essl.<\/span> Schmand<\/span><\/li>
  • Salz und Pfeffer<\/span><\/li>
  • Muskatnuss<\/span><\/li><\/ul><\/div><\/div>\n

    Anleitungen
    <\/div> <\/h3>
    • Die Kartoffeln sch\u00e4len und w\u00fcrfeln. Die Zwiebeln sch\u00e4len und fein hacken. Die Brunnenkresse putzen, waschen und gut abtropfen lassen.<\/div><\/li>
    • Die Br\u00fche aufkochen. Die Kartoffeln, die Zwiebel und 2\/3 der Brunnekresse zuf\u00fcgen und bei mittlerer Hitze zugedeckt 15 - 20 Minuten k\u00f6cheln, bis die Kartoffeln gar sind. Inzwischen die K\u00fcrbiskerne in einer Pfanne ohne Fett r\u00f6sten.<\/div><\/li>
    • Den Schmand in die Suppe r\u00fchren. Alles mit einem P\u00fcrierstab p\u00fcrieren, dann mit Salz, Pfeffer und Muskat abschmecken. Vor dem Servieren die K\u00fcrbiskerne und die restliche Kresse \u00fcber die Suppe streuen.<\/div><\/li><\/ul><\/div><\/div>\n
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      Keyword <\/span>Brunnenkresse<\/span><\/div><\/div>\n
      <\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","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":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[12],"tags":[2122],"class_list":["post-7524","post","type-post","status-publish","format-standard","hentry","category-suppe","tag-brunnenkresse","item-wrap"],"yoast_head":"\nBrunnenkressesuppe<\/title>\n<meta name=\"description\" content=\"Suppe - 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April 2011","format":false,"excerpt":"Zutaten: 400 g gesch\u00e4lte Krabben Saft von 1 Zitrone 1 TL gehacktes Basilikum 1\/2 Knoblauchzehe 2 kleine Zwiebeln 100 g Champignons 2 EL \u00d6l 1 EL Essig 1 TL Kapern Salz wei\u00dfer Pfeffer 1 Bund Brunnenkresse Zubereitung: Krabben in Zitronensaft, Basilikum und fein gehacktem Knoblauch 1 Stunde marinieren. Zwiebeln und\u2026","rel":"","context":"In "Fisch"","block_context":{"text":"Fisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/fisch-2\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":745,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/18\/gansebrust-mit-brunnenkresse\/","url_meta":{"origin":7524,"position":1},"title":"G\u00e4nsebrust mit Brunnenkresse","author":"Steffen","date":"18. April 2011","format":false,"excerpt":"Zutaten: 40 g Sultaninen, etwa 3 Stunden einweichen in einem 1\/2 Glas Weinbrand 30 ml Oliven\u00f6l 1\/2 G\u00e4nsebrust, ca. 400 g schwer 500 ml Gem\u00fcsebr\u00fche 4 Bund Brunnenkresse, waschen und trockentupfen 1 Tl. Aceto Balsamico Salz 1 Granatapfel, Kerne 20 g ger\u00f6stete Pinienkerne Zubereitung: In einer Kasserolle ein wenig \u00d6l\u2026","rel":"","context":"In "Gefl\u00fcgel"","block_context":{"text":"Gefl\u00fcgel","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/geflugel\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":501,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/12\/danischer-teller\/","url_meta":{"origin":7524,"position":2},"title":"D\u00e4nischer Teller","author":"Steffen","date":"12. April 2011","format":false,"excerpt":"Zutaten: 2 hartgekochte Eier 2 Tomaten 8-10 paprikagef\u00fcllte Oliven 1 kleine Dose \u00d6lsardinen 1 Zitrone 4 d\u00fcnne Scheiben Leberpastete 1-2 EL Sahne Paprikapulver 100 g frische Champignons 4-8 Scheiben gekochter Schinken Zunge, Lachsschinken oder kalter Kalbsbraten 4 Karotten 1 Zwiebel Garten- oder Brunnenkresse Aspik, aus konzentrierter Fleischbr\u00fche und Gelatine hergestellt\u2026","rel":"","context":"In "Abendessen"","block_context":{"text":"Abendessen","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/abendessen\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":811,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/22\/zisterzienserbrot\/","url_meta":{"origin":7524,"position":3},"title":"Zisterzienserbrot","author":"Steffen","date":"22. April 2011","format":false,"excerpt":"Zutaten: 350 g Speck, durchwachsen 5 Zwiebeln 1kg Backpflaumen ohne Stein (nicht zu s\u00fc\u00df) 1,75kg Hackfleisch, gemischt 225 g Mehl 10 Eier 2Tl Backpulver 0,5l Milch Salz Pfeffer, frisch gemahlen 2 Bund Brunnenkresse Zubereitung: Speck und Zwiebeln fein w\u00fcrfeln. Backpflaumen in St\u00fccke schneiden. Alles mit Hackfleisch, Mehl, Eiern, Backpulver und\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":203,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/07\/gebratene-garnelenspiese-mit-brunnenkresse-mayonnaise\/","url_meta":{"origin":7524,"position":4},"title":"Gebratene Garnelenspie\u00dfe mit Brunnenkresse-Mayonnaise","author":"Steffen","date":"7. April 2011","format":false,"excerpt":"Gebratene Garnelenspie\u00dfe mit Brunnenkresse-Mayonnaise 18 rohe Tiefseegarnelen (gesch\u00e4lt)1 Limette1 Knoblauchzehe1 TL Edels\u00fc\u00df-Paprika1\/2 TL Rosenpaprika5 EL \u00d6l--Mayonnaise2 Frische Eier200 ml \u00d6l150 Gramm Magermilch-Joghurt2 Bund Brunnenkresse ((30g je Bund))Salz2 EL \u00d6l zum Braten Die Garnelen am R\u00fccken einschneiden und den dunklen Darm entfernen. Die Garnelen absp\u00fclen, trocken tupfen und auf Holzspie\u00dfe stecken.\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":8438,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2023\/09\/27\/kuerbissuppe-mit-majoran\/","url_meta":{"origin":7524,"position":5},"title":"K\u00fcrbissuppe mit Majoran","author":"Steffen","date":"27. September 2023","format":false,"excerpt":"K\u00fcrbissuppe mit Majoran \u00bd Liter Gem\u00fcsebr\u00fche (Instant)50 g Butter2 Scheib. Gekochter Schinken bis doppelte Menge2 Essl. Zitronensaft1 Bund Majoran1 Prise SafranSalz und Pfeffer2 Essl. K\u00fcrbiskerne Den K\u00fcrbis vierteln, sch\u00e4len, entkernen und in St\u00fccke schneiden.Den Majoran waschen, trockensch\u00fctteln und die Bl\u00e4ttchen von den Stielen zupfen. 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