Icelandic bread soup - Brauðsúpa
Recipe serves 5.
200 g rye bread or assorted bread leftovers. Must be at least half rye bread.
1,25 l water
2 tbs raisins OR 4 prunes
1 tbs orange marmalade (optional)
6 slices lemon, OR orange/lemon zest or a cinnamon stick
2-3 tbs sugar
100 ml cream, whipped
(There is a link to a measurement converter on the right sidebar).
Soak the bread in the water overnight, or until the crusts are soft. Purée (use a blender if you have one) and cook on low for 1 hour. Add the raisins, lemon slices and sugar and cook for about 10 minutes more. Serve warm with whipped cream.
Recipe translated from Helga Sigurðardóttir's recipe book Matur & Drykkur", Mál og Menning, Reykjavík, 1986 (1947).