{"id":2939,"date":"2020-05-29T09:13:15","date_gmt":"2020-05-29T09:13:15","guid":{"rendered":"https:\/\/www.eeqf.eu\/?p=2939"},"modified":"2020-05-29T10:02:35","modified_gmt":"2020-05-29T10:02:35","slug":"saemige-suppe-mit-weissem-und-gruenem-spargel","status":"publish","type":"post","link":"https:\/\/www.eeqf.eu\/de\/2020\/05\/29\/saemige-suppe-mit-weissem-und-gruenem-spargel\/","title":{"rendered":"S\u00e4mige Suppe mit wei\u00dfem und gr\u00fcnem Spargel"},"content":{"rendered":"
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Zutaten:<\/strong>
\n400 g geputzter wei\u00dfer Spargel
\n400 g geputzter gr\u00fcner Spargel
\n300 g Kartoffeln
\n1 l Gem\u00fcsebr\u00fche
\n250 ml Schlagsahne
\n200 ml Conegliano Valdobbiadene Prosecco Superiore DOCG
\n30 g Butter
\n2 Essl\u00f6ffel Natives Oliven\u00f6l extra
\nSchnittlauch n. B.
\n1 Schalotte
\nSalz nach Belieben
\nSchwarzer Pfeffer n. B.<\/p>\n<\/div>

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Zubereitung:<\/strong>
\nDie Kartoffeln sch\u00e4len, waschen und in kleine W\u00fcrfel schneiden, dann den Spargel unter laufendem Wasser waschen, den unteren Teil abschneiden und die Sprossen von den St\u00e4ngeln trennen und zur Seite legen.
\nDie Spargel-Sprossen in gesalzenem Wasser kochen, bissfest abgie\u00dfen und in einem Sieb abk\u00fchlen lassen.
\nDie Schalotte sch\u00e4len, in d\u00fcnne Scheiben schneiden und in einem Topf bei m\u00e4\u00dfiger Hitze mit dem Nativen Oliven\u00f6l extra und der Butter anschwitzen lassen. Die Kartoffel-W\u00fcrfel und die in runde Scheiben geschnittenen Spargel-St\u00e4ngel hinzuf\u00fcgen und das Ganze f\u00fcr 7-8 Minuten bei m\u00e4\u00dfiger Hitze kochen lassen.
\nMit dem Conegliano Valdobbiadene Prosecco Superiore DOCG abl\u00f6schen und, nachdem dieser verdunstet ist, mit Gem\u00fcsebr\u00fche bedecken und etwa 20 Minuten bei kleiner Flamme kochen lassen. An dieser Stelle auch die Sahne hinzugeben und f\u00fcr etwa weitere 10 Minuten kochen lassen.
\nSalz und Pfeffer hinzugeben und die s\u00e4mige Suppe hei\u00df servieren und mit den zur Seite gelegten Sprossen garnieren.<\/p>\n<\/div>

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