Rye Bread Soup With Cream

Posted for Zaar World Tour 2005. Just picked this recipe up when I was in Iceland from a cookbook called Cool Dishes. Sounds different but very appealling. Cooking time includes soaking time. Have not tried this dish yet.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 250  g  dark rye bread
•  water
• 75  g raisins
• 1⁄2 lemon, thinly sliced
• 4  tablespoons sugar (to taste)
• 1  cup  whipping cream

Directions

1. Cut the rye bread into cubes and place in medium pan. Add cold water to cover and let soak one hour.
2. Bring bread and water slowly to boil and mash thoroughly with a potato masher.
3. Add raisins and lemon slices and simmer for 10 minutes. Add sugar to taste (none may be needed if the bread is already sweet). Remove lemon slices.
4. Whip cream and serve on the side with soup.