Bretzelsuppe

Method

Melt butter in a large pot and gently cook diced onions until soft and golden, approximately 8 minutes. Pour in the beef stock and bring to a simmer, then tear the pretzels into bite-sized pieces and add to the pot, stirring occasionally until they begin to soften and thicken the soup, about 10 minutes. Whisk together the egg yolks and double cream in a bowl, then slowly temper this mixture by adding a few ladlefuls of hot soup whilst whisking constantly. Pour the cream mixture back into the pot, stirring gently over low heat until the soup is smooth and creamy, taking care not to boil or the eggs will scramble. Season with salt, white pepper, and a pinch of nutmeg, then serve hot garnished with fresh parsley.