John Myers
Bavarian Pretzel Soup
The perfect bavarian pretzel soup recipe with a picture and simple step-by-step instructions.
- 800 ml Meatsoup
- Black pepper from the mill
- Salt
- Lovage
- 3 piece Onions
- Flour
- Clarified butter
- 2 piece Pretzel
- 0,5 bunch Chives
- Nutmeg
- Heat the meat stock slowly and season with salt and pepper. Add the lovage and let it steep.
- Peel, halve and slice an onion. Brown in a little clarified butter and then add to the soup.
- Rinse the chives and shake well dry, then cut into fine rolls
- Peel an onion and cut it into rings, separate it and turn it in flour. Then fry in clarified butter over medium heat until golden yellow. Degrease on crepe.
- Cut the pretzels (only the soft ones !!) into 1 cm thick slices. Spread on a baking sheet and roast a little in the oven.
- Grate some nutmeg in a soup bowl, add the pretzel pieces and onions and pour hot broth over them. Sprinkle with plenty of chives and serve immediately ….. enjoy your meal …..
- 7th tip …. eat quickly, because the pretzels suck “scary”!
- Note ….. This is an ancient recipe, as it used to be prepared on many farms in Bavaria and was presented as a simple meal. You shouldn’t always use too many ingredients (in this case an insert) for a soup. In the past you didn’t have that much money to always be able to add meat or something else. —- Simply simple, invigorating and tasty with what you had. …. And that’s exactly how this soup is ….. vg from the soup connoisseur
