Laugenbrezelsuppe

Laugenbrezel is a kind of speciality bread in South Germany.  Made of yeast dough, the Brezeln are dipped in Natron (bicarbonate of soda) mixture and sprinkled with coarse salt before baking.  As the Bavarian saying "Ruck zuck a schnelle Suppen" (soup in a flash) goes, it is true that the preparation of this soup does not take more than 20 minutes.  A wonderful idea to use up day old Brezeln, of course you may use any kind of bread of your preference.  This soup is very tasty and will fill up any hungry tummy in no time!

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)

Method:
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.

Bon Appetit!