Bavarian Pretzel Soup (Bayerische Brezelsuppe)

Instructions

1. 1

   Dice 200 g of German pretzels into 1.5 cm cubes. Slice 150 g yellow onion finely and chop 15 g fresh chives. Measure out 900 ml vegetable broth, 150 ml heavy cream, 40 g unsalted butter, 2 g ground nutmeg, and 5 g salt and black pepper mixture. Set a medium soup pot over medium heat.

2. 2

   Melt 20 g of the unsalted butter in the pot over medium heat. Add the pretzel cubes and toast for 4 to 5 minutes, stirring with a wooden spoon until browned and crisp. Reserve a handful of crisp pretzel croutons for garnish later. If the pretzels absorb butter too quickly and start to scorch, reduce heat slightly.

3. 3

   Add the remaining 20 g of unsalted butter to the same pot. Add the sliced yellow onion and cook over medium-low heat for 5 to 6 minutes until soft and translucent, but not dark brown. Stir occasionally with a wooden spoon so the onions do not stick or burn against the bottom of the pot.

4. 4

   Pour in 900 ml vegetable broth and 150 ml heavy cream. Season with 2 g ground nutmeg and the salt and black pepper mixture. Bring the liquid to a gentle boil over medium-high heat, then lower heat to low and let it simmer uncovered for 8 minutes to meld the savory flavors.

5. 5

   Add the toasted pretzel cubes (except the reserved garnish) into the simmering soup. Cook for 3 minutes until softened. Remove from heat and blend with an immersion blender until velvety smooth. If the soup becomes too thick, pour in a small splash of warm water or extra broth to adjust consistency.

6. 6

   Taste the creamy pretzel soup and adjust salt if needed. Ladle hot soup into four serving bowls. Top each portion with the reserved crisp pretzel croutons and a generous sprinkle of 15 g chopped fresh chives. Serve immediately while piping hot with fresh crusty bread on the side.