Vegetable soup with Allgäu pretzels pharmacy magazine

Ingredients for 4 people):

2 onions
200 g root vegetables (eg carrot, celery, parsley root)
1 small leek
3 tablespoons canola oil
800 ml vegetable stock (jar or immediate)
3 old pretzels
175 ml milk (1.5% fat)
2 eggs, 75 g Emmental cheese
1/2 bunch of flat-leaf parsley
Salt, pepper from the mill
1 pinch of nutmeg
1/2 bunch of onions

Preparation:

Chop the onions for the soup. Cut vegetables into pieces, leek into rings. Heat 1 tablespoon of oil, sauté half of the onions in it, add the vegetables and sauté for about 4 minutes while stirring. Pour the broth, cover and boil for about 8 minutes.

For the dough, cut the pretzels into slices. Heat milk, add with eggs. Finely chop the cheese, chop the parsley, knead both with the remaining onions. Season the dough, form 12 doughs, press evenly, fry in the remaining oil for about 6 minutes on both sides until crispy.

Place three dumplings on each plate, pour soup over them and serve sprinkled with chopped chives.

prepare time: about 45 minutes

Nutritional values ​​per person: about 470 kcal (= 1964 kJ), 19 g protein, 20 g fat, 43 g carbohydrates, 6 g fiber

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