Sweet Rye Bread Soup

Ingredients

• 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 homemade rhubarb raisins
• water, as needed

Steps

1. Let’s create a little Icelandic comfort. Add the cubed bread to a pot and cover with water.

2. Then stir in the jam and bring to a simmer. Puree with an immersion blender until smooth.

3. 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.

4. Serve hot or chilled, garnished with more raisins or rhubarb raisins. Or, if you’re into that sort of thing, you can add a dollop of whipped cream.

5. Enjoy on a cool day with a glimmer of sunshine.