Swabian pretzel dumpling soup with vegetables

Ingredients for 2 servings:

• 6 dumplings (pretzel dumplings), fresh or frozen, see recipe
• 400 g water
• 8 g granulated broth (chicken or beef)
• 2 medium-sized garlic cloves
• 2 tbsp dry sherry
• 1 small carrot(s)
• 16 sugar snap peas, fresh or frozen
• 1 spring onion(s), only the white to white-green part
• 2 tbsp spring onions, green part only
• n. B. Pepperoni threads, red

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes

A tasty, unusual soup from Swabia.

Make fresh pretzel dumplings according to the recipe, thawing the frozen stuff. Wash the carrot, trim both ends, peel, and slice diagonally into approximately 3 mm thick slices. Wash the snow peas, trim both ends, and remove the strings on both sides. Halve larger pods crosswise, leaving smaller ones. Wash the spring onions, removing any wilted leaves and roots. Cut the white part diagonally into approximately 6 mm wide pieces, and cut the green part into thin rolls and set aside. Remove the stems from the bell peppers, wash them, slice them lengthwise, open them up, remove the seeds, and cut them crosswise into thin strings. Trim both ends of the garlic cloves, peel them, and press them dry with a garlic press. Bring the water to a boil, add the granulated stock, and let it dissolve. Add the dumplings and simmer for six minutes. Then add the vegetables and simmer for another three minutes. Add the garlic and sherry and stir in. Season to taste with salt, black pepper, and a pinch of freshly grated nutmeg. Garnish, serve hot, and enjoy. Attachment: http://www.chefkoch.de/rezepte/3848411586235926/Schwaebische-Brezenknoedel.html