Sweet Rye Bread Soup | Brauðsúpa
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This soup is thick and hearty. The sugar and raisins give it a sweet, dessert feel, but still it feels like comfort food.
Sweet Rye Bread Soup | Brauðsúpa
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This soup is thick and hearty. The sugar and raisins give it a sweet, dessert feel, but still it feels like comfort food.
Ingredients
  • 4 slices light rye bread , chopped
  • 3 slices dark rye bread , chopped
  • 1/2 cup lingdonberry jam , or sour cherry jam
  • 1/4 cup sugar , or to taste
  • 1/2 cup rhubarb raisins , if desired
  • water , as needed
Servings:
Units:
Instructions
  1. Add the cubed bread to a pot and cover with water. Stir in jam and bring to a simmer.
  2. Puree with an immersion blender until smooth.
  3. Add raisins and sugar, to taste while continuing to simmer until the bread thickens up, about 10 minutes.
  4. Serve hot or chilled, garnish with raisins and/or whipped cream.