This is the strangest soup I’ve ever sipped, and I owe it all to Iceland. Actually, “sip” isn’t really the right word. It’s actually somewhere between chew and sip – this soup is thick and hearty. The sugar and raisins give it a sweet, desserty feel, but – since it is meant to be eaten hot, it feels like wintertime comfort food.
Add rhubarb “raisins” if desired.
4 slices light rye bread, chopped (5 cups)
3 slices whole/dark rye bread, chopped (3 cups)
1/2 cup lingdonberry or sour cherry jam
1/4 cup sugar, or more to taste
1/2 cup raisins
water, as needed
Icelanders love rye bread.
The love it in the morning.
They love it in the night.
The love it on the “road”…
and they love it chopped up for soup.
Let’s create a little Icelandic comfort. Add the cubed bread to a pot and cover with water.
Then stir in the jam and bring to a simmer. Puree with an immersion blender until smooth.
Add raisins and sugar, to taste. Continue simmering until the bread thickens up – about 10 minutes. Taste and add more water or sugar if necessary.
Serve garnished with more raisins or rhubarb raisins. Or, if you’re into that sort of thing, you can add a dollop of whipped cream.
Enjoy on a cool day with a glimmer of sunshine.