Pennsylvania Dutch cuisine has a rich history filled with tasty treats that were once unknown outside of their community. From scrapple to shoo-fly pie, these comfort foods were once exclusive to their region. But now, they have spread their deliciousness throughout the land, gracing menus near and far.
One such dish is Pretzel Soup – a hearty and affordable meal that has been a staple for generations. It is perfect for cozy evenings when the weather gets chilly.
The following recipe is courtesy of Traditionally Pennsylvania Dutch by Edward Costello Smith and Virginia Van Horn Thompson, published by Hastings House in 1947. It would pair wonderfully with pretzels from any Reading-based pretzel bakery!
- Blend two tablespoons of flour with three tablespoons of butter
- In a separate bowl mix together four cups of milk, then add one cup of water to heat.
- Add the blended butter and flour mixture to the diluted milk and stir until it is smooth and creamy
- Add a pinch of salt and pepper and a tablespoon of parsley
- 5. Break as many pretzels as you wish into the soup just before serving.
Enjoy!
Amy Fulton, Marketing Manager
Berks History Center
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