Pour the cold, degreased meat broth over the pretzels, cut into strips, and let it infuse in the covered saucepan for about half an hour. Then make everything lightly together until the pretzels have dissolved. Strain the soup through a large sieve, bring to a boil repeatedly. If it is too thick, dilute with a little milk or possibly beef broth, season, add egg yolk mixed with whipped cream and sprinkle with chives.
Our tip: Fresh chives are much more aromatic than dried ones!
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