[et_pb_section fb_built=”1″ _builder_version=”4.24.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_row column_structure=”2_5,3_5″ _builder_version=”4.24.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”2_5″ _builder_version=”4.24.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/www.peter-paradeiser.at\/wp-content\/uploads\/2024\/02\/Rezept-FEb.jpg” alt=”Rezept Anefalkensmat” title_text=”Rezept Anefalkensmat” _builder_version=”4.24.0″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”3_5″ _builder_version=”4.24.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.24.0″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
Celeriac and potato soup with thyme with a grilled blue cheese sandwich<\/strong><\/p>\n Soup 4 servings:<\/strong><\/p>\n 400 g celeriac Peel and dice celeriac and potatoes into approx. 2×2 cm pieces. Roughly chop the leek and fry in butter in a saucepan until softened. Add celeriac, potatoes and thyme. Pour in the broth and simmer covered for at least 1 hour. \u00a0Add the cream and blend the potatoes and celeriac with a hand mixer until smooth. Season with salt. Top the soup with fresh thyme and some olive oil before serving.<\/p>\n Grilled blue cheese sandwich:<\/strong><\/p>\n 4 slices of bread Take 4 slices of bread of your own liking (perfect if you have some bread left over). Spread a thin layer of cream cheese on all four slices and crumble some blue cheese on two of them. Layer them 2 and 2 so you get a sandwich. Fry them in a pan on both sides until they get crispy and have a golden color.<\/p>\n Serve while still hot!<\/p>\n Henriettas comment: [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Celeriac and potato soup with thyme with a grilled blue cheese sandwich Soup 4 servings: 400 g celeriac200 g potatoes100 g leek1 tbsp butter1 tsp dried thyme,1,5 l vegetable broth250 ml full fat whipping creamsalt Peel and dice celeriac and potatoes into approx. 2×2 cm pieces. Roughly chop the leek and fry in butter in […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[3,44],"tags":[],"class_list":["post-233046","post","type-post","status-publish","format-standard","hentry","category-aktuelles","category-news"],"_links":{"self":[{"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/posts\/233046","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/comments?post=233046"}],"version-history":[{"count":7,"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/posts\/233046\/revisions"}],"predecessor-version":[{"id":233069,"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/posts\/233046\/revisions\/233069"}],"wp:attachment":[{"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/media?parent=233046"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/categories?post=233046"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.peter-paradeiser.at\/en\/wp-json\/wp\/v2\/tags?post=233046"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
200 g potatoes
100 g leek
1 tbsp butter
1 tsp dried thyme,
1,5 l vegetable broth
250 ml full fat whipping cream
salt<\/p>\n
25 gr cream cheese
50 gr blue cheese
Butter<\/p>\n
<\/strong>Pair with Blauer vom L\u00f6ss : The sweetness from the soup and the creamy texture works perfect with the sour cherry and delicate berry aromas in the wine. Together with the salty and umami flavors from the blue cheese the plum notes pair well and create a comforting combination.<\/p>\n