Recipes / Pennsylvania Dutch

Shdreis'l Suppe - Pretzel Soup

Recipe by Molly53

Easy and fun for everybody. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

READY IN: 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 4
    cups milk
  • 2
    teaspoons butter
  • 16
    ounces pretzels (butter-flavored are very nice in this dish, but plain are fine)

DIRECTIONS

  • Heat the milk and add butter.
  • Serve in soup bowls.
  • At the table, each person should break up a handful of pretzels in their bowl.

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