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Bretzel Soup
Bamberg — Mother recipe · en it
A delightful Bretzel Soup, a traditional dish from the city of Bamberg, Germany, combining crunchy brioche pieces with a flavorful broth.
⏱️ 30 min prep + 45 min cottura · 4 porzioni · facile
Ingredients
- 2 brioche, sliced into rounds
- 500 ml of beef broth
- 1 onion, chopped
- 200 g of potatoes, cubed
- 100 ml of white wine
- 200 ml of pumpkin cream
- 1 tablespoon of black pepper
- 1 tablespoon of salt
- Olive oil for frying
- 100 g of grated cheese
- Peaches, sliced (for serving)
Method
- Fry the brioche slices in olive oil until golden and crispy.
- In the same pan, sauté the onion and garlic in a bit of olive oil.
- Add the beef broth and white wine, bringing to a boil.
- In a separate pot, cook the potatoes until soft.
- While the potatoes are cooking, mix the pumpkin cream with pepper and salt.
- Add the cooked potatoes to the broth and simmer for 10-15 minutes until the broth is well infused.
- Finally, add the crispy brioche slices and the grated cheese, mixing well.
- Serve hot with sliced peaches as a garnish.
The story
Bretzel Soup is a local specialty from Bamberg, a city renowned for its craft beer. Its recipe dates back to medieval times when brioche was served as an accompaniment to main dishes.
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