{"id":1228,"date":"2013-08-03T22:00:18","date_gmt":"2013-08-03T20:00:18","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=1228"},"modified":"2014-07-14T22:21:18","modified_gmt":"2014-07-14T20:21:18","slug":"green-lettuce-soup-with-fried-bacon","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=1228","title":{"rendered":"garden lettuce soup with fried bacon \/\/ kopfsalatsuppe mit bacon"},"content":{"rendered":"

\"\"<\/a><\/p>\n

one phenomenon of growing your own food is that you will have a hugh amount of one vegetable in a very short period of time. but a varied diet is very important to me. already eating one and the same dish one day after the other, because we cooked too much of it, i detest. while buying your food in a supermarket you can influence the variety directly. by cooking from farm to table you have to create a variety by a very inventive use of the same ingredients. you can do that by cooking through different regional kitchens or to be unorthodox like cooking a soup of garden lettuce.<\/p>\n

the idea of that soup is from sueddeutsche zeitung magazin kochquartett<\/a><\/em>. and since i discovered it i knew this will be a solution for the salad eating overkill of the summer. it is really amazing how you can save the fresh green flavor of a crunchy garden salad into a warm and mild taste.<\/p>\n

1 garden lettuce
\n1 bunch of parsley
\n1 onion
\n1 tbsp butter
\n1 heaped tbsp flour
\n500 ml chicken broth
\n1 tsp horse radish (out of a the glass)
\n200 ml cream
\nsalt
\npepper
\nsugar
\n2 slices bacon per person
\n1 tbsp fresh horse radish<\/p>\n

remove the outer leaves of the garden lettuce, wash the lettuce and chop roughly. wash and roughly chop the parsley as well. blanch both for a few minutes in salted water and pour in icy water afterwards.<\/p>\n

cube the onions and saut\u00e9 in the butter. add the flour, roast one minute and add the chicken stock. let it simmer for 15 minutes. add the blanched garden lettuce and the horse radish and blend with a food processor. add the cream and bring to a boil again. season to taste with salt, pepper and sugar.<\/p>\n

preheat your oven to 190\u00b0 C. place the bacon on some baking paper and roast for 20 minutes or until crisp and golden.<\/p>\n

pour the soup into bowls. top every bowl with some bacon and some freshly grated horse radish if you have. we had no fresh horse radish but the soup was very delicious nevertheless.<\/p>\n

bon app\u00e9tit.<\/p>\n

********************
\n1 kopfsalat
\n1 bund petersilie
\n1 zwiebel
\n1 el butter
\n1 geh\u00e4ufter el mehl
\n500 ml h\u00fchnerbr\u00fche
\n1 tl meerrettich
\n200 ml sahne
\nsalz
\npfeffer
\nzucker
\n2 scheiben bacon pro person
\n1 el frisch geriebenen meerrettich<\/p>\n

zuerst werden die \u00e4u\u00dferen bl\u00e4tter des salats entfernt. dann wird der salat gewaschen und grob gehackt. ebenso wird die petersilie gewaschen und grob gehackt. beides f\u00fcr wenige minuten in gesalzenem wasser blanchieren und anschlie\u00dfend in sehr kaltem wasser abschrecken.<\/p>\n

zwiebeln w\u00fcrfeln und in butter anschwitzen. mehl hinzuf\u00fcgen, kurz anr\u00f6sten und mit der h\u00fchnerbr\u00fche abl\u00f6schen. 15 minuten k\u00f6cheln lassen. danach den blanchierten salat, petersilie und meerrettich p\u00fcrieren. die sahne hinzuf\u00fcgen und noch mal aufkochen. mit salz, pfeffer und zucker abschmecken.<\/p>\n

den ofen auf 190\u00b0 C vorheizen. den bacon auf backpapier legen und im ofen etwa 20 minuten r\u00f6sten, bis er sch\u00f6n knusprig und braun ist.<\/p>\n

die suppe in sch\u00fcsseln oder suppenteller f\u00fcllen und mit dem bacon und frisch geriebenem meerrettich garnieren. wir hatten keinen frischen meerrettich und die suppe war dennoch k\u00f6stlich.<\/p>\n

guten appetit!<\/p>\n","protected":false},"excerpt":{"rendered":"

one phenomenon of growing your own food is that you will have a hugh amount of one vegetable in a very short period of time. but a varied diet is very important to me. already eating one and the same … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[7,11],"tags":[66,48],"class_list":["post-1228","post","type-post","status-publish","format-gallery","hentry","category-recipes","category-summer","tag-lettuce","tag-soup","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/1228","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1228"}],"version-history":[{"count":28,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/1228\/revisions"}],"predecessor-version":[{"id":4901,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/1228\/revisions\/4901"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1228"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1228"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1228"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}