Pretzel Soup

For the pretzel soup, rinse the parsley and shake dry. Remove the salt from the pretzels and cut the pretzels into thin slices. Dice the bread. Peel the onion and chop finely.

Melt 60 g butter in a pot. Add the pretzels, bread and onion and sauté. Dust with the flour, stir and pour in the wine.

Add 1 sprig of parsley. Add the soup and simmer gently for about 25 minutes. Remove the parsley again and finely puree the soup. If the soup is too thick, add some more soup. Stir in the whipped cream and season with salt, pepper and nutmeg to taste.

Pluck the leaves from the remaining parsley. Cut the pretzel into thin slices. Heat 30 g butter in a pan and fry the pretzel slices in it until golden brown on both sides.

Divide the pretzel soup among four soup bowls and serve garnished with pretzel croutons and parsley leaves.

Preparation Tip:

Pretzel soup can also be made with vegetable soup, but beef broth gives it a heartier flavor.

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