Vegetable soup with pretzel dumplings

Ingredients for 4 servings:

• 6 pretzels to bake or stale from the day before
• 300 ml milk
• 2 eggs
• 2 onions
• possibly breadcrumbs
• 2 carrots
• ½ celeriac
• ½ stalk(s) leek
• possibly soup vegetables of your choice
• 1 ½ liters of broth
• 1 bunch parsley, chopped
• salt and pepper
• nutmeg
• Butter or vegetable oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

delicious soup garnish for cold days

To make the pretzel dumplings, bake the pretzels and let them cool completely. Then chop them finely with a food processor (or use a knife if necessary). Chop the onions into small pieces and sauté them in a little oil or butter in a saucepan until translucent. Remove the pan from the heat and add the milk. Then add the chopped pretzels, eggs, parsley, salt, pepper, and nutmeg, and mix well. The consistency should be fairly firm, but not crumbly. Add milk or breadcrumbs if desired. Now form small dumplings with wet hands and set aside. Tip: The dumplings are also great for freezing and adding to the soup when needed. For the soup, chop carrots, celery, leeks, or other soup vegetables of your choice into small pieces and fry them in a little butter or oil in a saucepan (don’t let them get too brown!). Deglaze with the broth, season with salt, pepper, and nutmeg, and bring to a boil. Simmer on low heat for about 10 minutes. Now add the pretzel dumplings and let them rest for another 10 minutes. Serve garnished with parsley.