Rye Bread Soup With Cream

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READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 250
    g dark rye bread
  • 75
  • 12
    lemon, thinly sliced
  • 4
    tablespoons sugar (to taste)
  • 1
    cup whipping cream
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DIRECTIONS

  • Cut the rye bread into cubes and place in medium pan. Add cold water to cover and let soak one hour.
  • Bring bread and water slowly to boil and mash thoroughly with a potato masher.
  • 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.
  • Whip cream and serve on the side with soup.
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