Brauðsúpa

Bread soup

Bread soup is a very typical, traditional dish in Iceland that seems to be on the menu of every school canteen at least once a month.

Traditionally, this soup is of course made with Icelandic rugbrauð , but in this country you can also make do with pumpernickel.


Ingredients

200 g pumpernickel
1 liter of water
2 Tbsp brown sugar
1 Tbsp maple syrup
2 Tbsp raisins
1/2 organic lemon
750 ml malt beer
1 tsp ground cinnamon
1 pinch of coarse sea salt


Preparation

Carefully crumble the pumpernickel, pour 1/2 liter of water over it and place in the refrigerator overnight to soak.

The next day, put the pumpernickel porridge in a pot with the remaining 1/2 liter of water...

...and bring to a boil over medium heat.

Let the soup simmer until the bread has dissolved well and everything has become a uniform mass without lumps. Then puree carefully with the stick.

Add the sugar and syrup, add the raisins and ground cinnamon and let it simmer a little more.

Then pour in the malt beer...

...some grated lemon peel and the juice of half a lemon.

Stir everything, add a pinch of salt and, if necessary, a little sugar to taste.

Serve the warm bread soup with a dollop of cream and, if you like, a few fresh berries.

[Translated from here.]