Bavarian Pretzel Soup

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