Icelandic rye bread soup
I previously shared a recipe for bread soup , now I tried another recipe - and I'm completely thrilled! But I also used the rest of my home-baked Rúgbrauð instead of using pumpernickel, it's more "absorbent" and I like the result better. Absolute soul food for me! (However, this soup fills you up phenomenally quickly.)
Ingredients for 2 - 4 people
330 ml malt beer
250 g Rúgbrauð
80 g brown sugar
3 Tbsp raisins
250 ml whipping cream
1 Tbsp grated orange peel
Preparation
Cut the Rúgbrauð into small cubes.
Put the crumbled bread in a saucepan, pour in the malt beer and let it sit in the fridge for about 3 hours.
Then add the sugar and raisins...
...and simmer on the stove over low heat for about 2 hours.
Then pour the whipping cream into the soup and stir.
Add some grated orange peel and stir again...
...and serve warm.
[Translated from here.]
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