Leek and Carrot Soup with Pretzel and Cheese

A veggie soup with Bavarian cheese cream and a large Pretzel with melted cheese on top.

The prominent ingredient in this soup is Bavarian Weizen. Beer as a soup ingredient. That was new to me. A small amount of double cream and veg stock just adds to  the taste. 

I found that recipe in "Bäcker Blume" a leaflet available in some bakeries. Sometimes there are very nice ideas to be found. All encourage to buy baked goods at traditional craft bakeries.

When I saw the recipe, I was astonished about the amount of ingredients. Then I looked at the top and found that this soup was for 10 people. I had to convert it into a smaller amount.

Recipe for 4:

500 g leek, 300 g carrot, 40 g butter, 40 g flour

500 ml Weizen beer, 175 ml veg stock, 100 ml double cream

Salt, pepper, 1 1/2 tsp paprika, 1/4 tsp chili, nutmeg

125 g Obatzta  Bavarian cheese cream with Camembert

150 g Pretzel

Preheat the oven grill.

Cut leek and carrots in rings. Saute them in butter for 6 min. Season with salt, chili and pepper.

Sprinkle flour on top. Stir well. Add Weizen, veg stock and cream and bring to a boil. Reduce the heat and cook for 15 min. Season with paprika and nutmeg. 

Add 100 g Obatzta cheese cream. Cut the pretzel open and spread the leftover cheese on top. Stick under the grill for 5 min.

Serve the soup with pieces of cheesy pretzel on top.