Ingredients (serves 2 - 3 persons):
1 "old" Brezel from the day before
100 g Butterschmalz or butter or ghee
1 medium-sized onion, to be peeled and finely diced
2 pips of garlic, to be peeled and finely minced
1 litre instant beef stock
1 egg, to be beaten lightly
salt & ground black pepper to taste
chopped chives for garnishing (optional)
Slice the Brezel into thin slices.
In a saucepan, heat butter over medium heat. Stir-fry Brezel slices until golden brown. Then, add diced onion and stir-fry until transparent.
Add minced garlic and beef stock. Bring to a slight simmer before adding the beaten egg. Bring soup to a boil, do not stir in order that the egg solidifies. Season with salt and pepper to taste.
Serve hot garnished with chopped chives.