Rye Bread Soup Recipes

RYE BREAD SOUP WITH CREAM

Rye Bread Soup With Cream image

Posted for Zaar World Tour 2005. Just picked this recipe up when I was in Iceland from a cookbook called Cool Dishes. Sounds different but very appealling. Cooking time includes soaking time. Have not tried this dish yet.

Provided by Kumquat the Cats fr

Categories Grains

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

250 g dark rye bread
water
75 g raisins
1/2 lemon, thinly sliced
4 tablespoons sugar (to taste)
1 cup whipping cream

Steps:

Cut the rye bread into cubes and place in medium pan. Add cold water to cover and let soak one hour.
Bring bread and water slowly to boil and mash thoroughly with a potato masher.
Add raisins and lemon slices and simmer for 10 minutes. Add sugar to taste (none may be needed if the bread is already sweet). Remove lemon slices.
Whip cream and serve on the side with soup.

Nutrition Facts : Calories 511.1, Fat 24.3, SaturatedFat 14.1, Cholesterol 81.5, Sodium 438.9, Carbohydrate 70.4, Fiber 5.4, Sugar 33.4, Protein 7.6

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