Swabian Pretzel Soup


Rating: 3.00 / 5.00 (2 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:











Instructions:

When it comes to using leftovers, Swabian housewives have always been inventive. Pretzel soup is a good example: Peel the onions. Chop half of them finely and sauté them in a soup pot with half of the lard.

Cut the pretzels into 5 mm wide slices. Add to the saucepan and toast briefly with the onions.

Pour in the beer and the beef broth. Cover and simmer on low heat for about 15 minutes.

In the meantime, cut the remaining onions into thin rings (best done on a cucumber slicer). Stir-fry the onion rings in the remaining lard until brown.

Season the soup heartily with salt, pepper and nutmeg and pour in the melted onions. Cover and let steep for 5 min. Meanwhile, rinse, dry and chop the chives. Sprinkle into the pretzel soup before serving.

Our tip: Fresh chives are much more aromatic than dried ones!

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