{"id":47425,"date":"2021-04-30T07:45:00","date_gmt":"2021-04-30T05:45:00","guid":{"rendered":"https:\/\/green-travel-blog.com\/?p=47425"},"modified":"2021-05-06T08:06:21","modified_gmt":"2021-05-06T06:06:21","slug":"rezept-fuer-spargel-holunderblueten-cremesuppe-aus-dem-la-vimea","status":"publish","type":"post","link":"https:\/\/green-travel-blog.com\/de\/rezept-fuer-spargel-holunderblueten-cremesuppe-aus-dem-la-vimea\/","title":{"rendered":"Rezept f\u00fcr Spargel-Holunderbl\u00fcten-Cremesuppe aus dem LA VIMEA"},"content":{"rendered":"<p>In unserem veganen Partnerhotel <a href=\"https:\/\/www.greenpearls.com\/de\/hotels\/la-vimea\/\" target=\"_blank\" rel=\"noopener\">LA VIMEA<\/a> gibt es viele saisonale K\u00f6stlichekiten. Da darf eine leckere Spargel-Holunderbl\u00fcten-Cremesuppe nat\u00fcrlich nicht fehlen. Der K\u00fcchenchef Luca Sordi hat uns ein tolles Rezept zum Nachkochen f\u00fcr euch zu Hause verraten.<\/p>\n<p><!--more--><\/p>\n<h4>&nbsp;<\/h4>\n<h4>Ganzheitlich veganes Hotel<\/h4>\n<p>Ihr m\u00f6chtet einen rundum veganen Urlaub verbringen? Dann seid ihr im LA VIMEA in S\u00fcdtirol richtig. Das Hotel ist seit 2016 zu 100 % vegan, auch bei der Einrichtung wurden ausschlie\u00dflich vegane, tierversuchsfreie und \u00f6kologisch r\u00fcckf\u00fchrbare Materialien verwendet. Die abwechslungsreiche K\u00fcche des Hotels verw\u00f6hnt euch mit saisonalen und regionalen Produkten und hat immer wieder neue Kreationen f\u00fcr euch. Der ideale Ort f\u00fcr alle, die schon vegan leben oder f\u00fcr diejenigen, die \u201evegan\u201c einfach mal entspannt ausprobieren wollen.<\/p>\n<p>Viel Spa\u00df beim Nachkochen und Buon Appetito!<\/p>\n\r\n\r\n<div class=\"lt-recipe\" id=\"lt-recipe\" itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\r\n\r\n    \r\n    <h4 itemprop=\"name\">Spargel-Holunderbl\u00fcten-Cremesuppe<\/h4>\r\n        <div class=\"recipe-info\">\r\n                    <div class=\"publish-date\"><i class=\"fa fa-calendar\"><\/i> <meta itemprop=\"datePublished\" content=\"30. April 2021\">30. April 2021<\/div>\r\n                                                    <\/div>\r\n            <div class=\"recipe-print\">\r\n        <a href=\"javascript:window.print();\"><i class=\"fa fa-print\"><\/i>Print This<\/a>\r\n    <\/div>\r\n            <p class=\"recipe-author\">By: <span itemprop=\"author\">Nina<\/span><\/p>\r\n        <div class=\"recipe-image\"><img decoding=\"async\" itemprop=\"image\" src=\"https:\/\/green-travel-blog.com\/wp-content\/uploads\/2021\/04\/la-vimea-recipe-eco-hotel-1024x683.jpg\" class=\"img-responsive\" \/><\/div>\r\n        <div class=\"row\">\r\n        <div class=\"col-md-5\"><div class=\"recipe-ingredients\">\r\n        <h5>Zutaten<\/h5>\r\n        <ul>\r\n                        <li itemprop=\"recipeIngredient\">500 g Spargel <\/li>\r\n                        <li itemprop=\"recipeIngredient\">50 g Sonnenblumen\u00f6l <\/li>\r\n                        <li itemprop=\"recipeIngredient\">Salz<\/li>\r\n                        <li itemprop=\"recipeIngredient\">Pfeffer<\/li>\r\n                        <li itemprop=\"recipeIngredient\">natives Oliven\u00f6l <\/li>\r\n                        <li itemprop=\"recipeIngredient\">Erlenbl\u00fcten<\/li>\r\n                        <li itemprop=\"recipeIngredient\">150 g Wei\u00dfes Dinkelmehl <\/li>\r\n                        <li itemprop=\"recipeIngredient\">75 g vegane Butter 75 g (sehr kalt - in kleinen W\u00fcrfeln) <\/li>\r\n                        <li itemprop=\"recipeIngredient\">3 sehr rote \u00c4pfel <\/li>\r\n                        <li itemprop=\"recipeIngredient\">50 g Rote Bete<\/li>\r\n                        <li itemprop=\"recipeIngredient\">250 g Joghurt auf Pflanzenbasis (Mandel, Soja\/Kokosnuss, f\u00fcr einen exotischen Twist) <\/li>\r\n                        <li itemprop=\"recipeIngredient\">Zitronenschale<\/li>\r\n                        <li itemprop=\"recipeIngredient\">200 g Fichtenspitzen <\/li>\r\n                        <li itemprop=\"recipeIngredient\">150 ml Wasser <\/li>\r\n                        <li itemprop=\"recipeIngredient\">30 g Apfelessig <\/li>\r\n                        <li itemprop=\"recipeIngredient\">15 g brauner Zucker <\/li>\r\n                        <li itemprop=\"recipeIngredient\">Holunderbl\u00fcten<\/li>\r\n                    <\/ul>\r\n    <\/div><\/div>\r\n            <div class=\"col-md-7\">\r\n        <div class=\"recipe-directions\">\r\n            <h5>Schritte<\/h5>\r\n            <ul>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 1<\/span>\r\n                    <span itemprop=\"text\"><strong>Spargel-Creme-Suppe<\/strong>\u00a0\u2013 Den unteren Teil des Spargels entfernen und aus diesem \u201eAbfall\u201c eine Br\u00fche (ca. 300 ml Wasser) kochen. <\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 2<\/span>\r\n                    <span itemprop=\"text\">Restlichen Spargel mit \u00d6l und Salz w\u00fcrzen und grillen (oder in einer Pfanne garen, bis er sch\u00f6n dunkel ist).<\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 3<\/span>\r\n                    <span itemprop=\"text\">So schnell wie m\u00f6glich abk\u00fchlen (z. B. auf einem kalten Tablett, das vorher in den Gefrierschrank gelegt wurde). <\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 4<\/span>\r\n                    <span itemprop=\"text\">Mit dem Spargelsud und dem Samen\u00f6l p\u00fcrieren, bis eine sehr glatte Masse entsteht. (Holunderbl\u00fcten bereithalten, wenn die Creme erw\u00e4rmt wird)<\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 5<\/span>\r\n                    <span itemprop=\"text\"><strong>Der \u201edurchsichtige\u201c Biskuit<\/strong> \u2013 Mehl, Butter und eine Prise Salz mischen, bis eine \u201esand\u00e4hnliche\u201c Mischung entsteht. <\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 6<\/span>\r\n                    <span itemprop=\"text\">50 ml sehr kaltes Wasser hinzugeben und erneut mischen. <\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 7<\/span>\r\n                    <span itemprop=\"text\">Einen quadratischen Laib formen, abdecken und abk\u00fchlen lassen. <\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 8<\/span>\r\n                    <span itemprop=\"text\">Den Durchmesser des Serviertellers f\u00fcr die Suppe ausmessen. <\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 9<\/span>\r\n                    <span itemprop=\"text\">M\u00fcrbeteig 2 mm dick ausrollen und mithilfe eines runden Tellers, Bechers oder Nudelschneiders auf den gew\u00fcnschten Durchmesser ausschneiden.<\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 10<\/span>\r\n                    <span itemprop=\"text\">Je nach Geschmack weitere L\u00f6cher in die Mitte des Kekses stechen \u2013 das ist der \u201edurchsichtige\u201c Moment \ud83d\ude42<\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 11<\/span>\r\n                    <span itemprop=\"text\">12 Minuten bei 170\u00b0C backen, bis sie goldbraun sind.<\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 12<\/span>\r\n                    <span itemprop=\"text\"><strong>Das Apfelpulver<\/strong> \u2013 Apfel und die Rote Bete in Scheiben schneiden. <\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 13<\/span>\r\n                    <span itemprop=\"text\">Bei 45 Grad im Ofen vollst\u00e4ndig entw\u00e4ssern und p\u00fcrieren.<\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 14<\/span>\r\n                    <span itemprop=\"text\"><strong>Labneh-Joghurt<\/strong> \u2013 Baumwolltuch auf ein Sieb legen und das Ganze \u00fcber eine Sch\u00fcssel h\u00e4ngen. Den Joghurt hinein gie\u00dfen \u2013 eine transparente Molke wird durch das Tuch laufen. \u00dcber Nacht im K\u00fchlschrank abseihen. (Mehr Zeit = dickfl\u00fcssiger)<\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 15<\/span>\r\n                    <span itemprop=\"text\">Aus dem Tuch nehmen und mit \u00d6l, Salz, Pfeffer und Zitronenschalenabrieb w\u00fcrzen.<\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 16<\/span>\r\n                    <span itemprop=\"text\"><strong>Die Fichtenspitzen<\/strong> \u2013 Je nach Anzahl der Fichtenspitzen die Menge der Salzlake nachjustieren.<\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 17<\/span>\r\n                    <span itemprop=\"text\">Alle Zutaten f\u00fcr die Salzlake (150 ml Wasser, 30 g Apfelessig, 15 g brauner Zucker, Salz) aufkochen und auf Zimmertemperatur abk\u00fchlen lassen.<\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 18<\/span>\r\n                    <span itemprop=\"text\">Die Fichtenspitzen hineinlegen und mindestens einen Tag im K\u00fchlschrank reifen lassen.<\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 19<\/span>\r\n                    <span itemprop=\"text\"><strong>Anrichten<\/strong> \u2013 Zuerst den \u201edurchsichtigen\u201c Biskuit anrichten: 5 Sahnepunkte auf den \u00e4u\u00dfersten Rand des Biskuits setzen \u2013 diese werden unsere \u201eAnschl\u00e4ge\u201c sein, damit das Biskuit nicht verrutscht. Den Keks auf einen Becher (mit der Creme nach unten) setzen und mit dem Apfelpulver bestreuen.<\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 20<\/span>\r\n                    <span itemprop=\"text\">Suppe erw\u00e4rmen und wenn sie hei\u00df ist, je nach Geschmack ein paar Holunderbl\u00fcten hinein streuen.<\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 21<\/span>\r\n                    <span itemprop=\"text\">Die hei\u00dfe Spargelsahne in den Teller gie\u00dfen und den Biskuit dazugeben: Mit der richtigen Menge an Sahne sollte der Biskuit nur 3 bis 4 mm \u00fcber der Creme stehen.<\/span>\r\n                <\/li>\r\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\r\n                    <span class=\"step\">Step 22<\/span>\r\n                    <span itemprop=\"text\">Mit dem Joghurt, der Fichtenspitze, ein paar Scheiben roten Rettichs und einigen frischen Holunderbl\u00fcten garnieren.<\/span>\r\n                <\/li>\r\n                            <\/ul>\r\n        <\/div>\r\n    <\/div>\r\n        <\/div>\r\n<\/div>\r\n    \n<p style=\"text-align: center;\"><strong><span style=\"color: #99cc00;\"><a style=\"color: #99cc00;\" href=\"https:\/\/green-travel-blog.com\/de\/gesund-essen-im-urlaub-ernaehrungsangebote-der-green-pearls-hotels\/\" target=\"_blank\" rel=\"noopener\">Weiterlesen:&nbsp;GESUND ESSEN IM URLAUB \u2013 ERN\u00c4HRUNGSANGEBOTE DER GREEN PEARLS\u00ae HOTELS<\/a><\/span><\/strong><\/p>\n<h4><strong>GEF\u00c4LLT DIR DER ARTIKEL? TEILE IHN!<\/strong><\/h4>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-47440\" src=\"https:\/\/green-travel-blog.com\/wp-content\/uploads\/2021\/04\/la-vimea-rezept-vegan-200x300.jpg\" alt=\"LA VIMEA, Veganer Rezept\" width=\"200\" height=\"300\" data-kale-share-title=\"Rezept f\u00fcr Spargel-Holunderbl\u00fcten-Cremesuppe aus dem LA VIMEA\" data-kale-share-url=\"https:\/\/green-travel-blog.com\/de\/?p=47425\" srcset=\"https:\/\/green-travel-blog.com\/wp-content\/uploads\/2021\/04\/la-vimea-rezept-vegan-200x300.jpg 200w, https:\/\/green-travel-blog.com\/wp-content\/uploads\/2021\/04\/la-vimea-rezept-vegan-683x1024.jpg 683w, https:\/\/green-travel-blog.com\/wp-content\/uploads\/2021\/04\/la-vimea-rezept-vegan-768x1152.jpg 768w, https:\/\/green-travel-blog.com\/wp-content\/uploads\/2021\/04\/la-vimea-rezept-vegan.jpg 533w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/>&nbsp;&nbsp;<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-47442\" src=\"https:\/\/green-travel-blog.com\/wp-content\/uploads\/2021\/04\/la-vimea-vegan-rezept-200x300.jpg\" alt=\"LA VIMEA, Veganer Rezept\" width=\"200\" height=\"300\" data-kale-share-title=\"Rezept f\u00fcr Spargel-Holunderbl\u00fcten-Cremesuppe aus dem LA VIMEA\" data-kale-share-url=\"https:\/\/green-travel-blog.com\/de\/?p=47425\" srcset=\"https:\/\/green-travel-blog.com\/wp-content\/uploads\/2021\/04\/la-vimea-vegan-rezept-200x300.jpg 200w, https:\/\/green-travel-blog.com\/wp-content\/uploads\/2021\/04\/la-vimea-vegan-rezept-683x1024.jpg 683w, https:\/\/green-travel-blog.com\/wp-content\/uploads\/2021\/04\/la-vimea-vegan-rezept-768x1152.jpg 768w, https:\/\/green-travel-blog.com\/wp-content\/uploads\/2021\/04\/la-vimea-vegan-rezept.jpg 533w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>In unserem veganen Partnerhotel LA VIMEA gibt es viele saisonale K\u00f6stlichekiten. Da darf eine leckere Spargel-Holunderbl\u00fcten-Cremesuppe nat\u00fcrlich nicht fehlen. Der K\u00fcchenchef Luca Sordi hat uns ein tolles Rezept zum Nachkochen f\u00fcr euch zu Hause verraten.<\/p>\n","protected":false},"author":31,"featured_media":47429,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","ngg_post_thumbnail":0,"footnotes":""},"categories":[221,1726],"tags":[654],"class_list":["post-47425","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kulinarik","category-rezepte","tag-la-vimea"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.2 (Yoast SEO v28.2) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Rezept f\u00fcr Spargel-Holunderbl\u00fcten-Cremesuppe aus dem LA VIMEA<\/title>\n<meta name=\"description\" content=\"Spargelcremesuppe \ud83c\udf3f Spargel-Holunderbl\u00fcten-Cremesuppe \ud83c\udf3f Spargel 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