Advertisement
Pretzel Soup with Peanut Roux
Bretzelsupp mit G’reeschte Grundnussmehl
6 to 8
servings- Difficulty
Easy
Published 1993
Ingredients
8 to 10 3 -inch 7.5 -cm 8 ounces
Method
Break the pretzels into small pieces and put them in a deep bowl. Cover with 3 cups (750 ml) of the cider and soak 1 to 2 hours. Transfer to a saucepan and add another 4 cups (1 liter) of cider, the butter, and the salt. Cover and cook over low heat until reduced to mush. Purée in a food processor until smooth, then pour the batter into a clean saucepan and thin to a vichyssoise consistency wit
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement