Vegetable Soup with Pretzel Dumplings
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 25 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dumplings: (pretzel dumplings)
- 6 pretzels to bake or stale from the day before
- 300 ml milk
- 2 egg (s)
- 2 onions)
- possibly breadcrumbs
For the soup:
- 2 carrot (s)
- 0.5 ½ celeriac
- 0.5 stick ½ leek
- possibly soup vegetables your choice
- 1 ½ liter broth
Also:
- 1 bunch parsley, chopped
- salt and pepper
- nutmeg
- Butter or vegetable oil
Print Recipe
Pin Recipe Instructions
- For the pretzel dumplings, bake the pretzels and let them cool down well. Then finely chop with a food processor (you can also use a knife if necessary).
- Cut the onions into small pieces and sauté in a little oil or butter in a pan until translucent. Take the saucepan off the stove and add the milk. Then add the finely chopped pretzels, eggs, parsley as well as salt, pepper and nutmeg, mix well. The consistency should be fairly firm, but not crumbly. Possibly add milk or breadcrumbs. Now form small dumplings with damp hands and set aside.
- Tip: The dumplings can also be super frozen and added to the soup if necessary.
- For the soup, cut the carrots, celery, leek or other soup vegetables of your choice into small pieces and fry them in a little butter or oil in the pot (do not let them get too dark!). Deglaze with the broth, season with salt, pepper and nutmeg and bring to the boil. Simmer on a low level for about 10 minutes. Now add the pretzel dumplings and let them steep for another 10 minutes.
- Serve garnished with parsley.
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