Thriftiness is a strong trait in many older Icelanders, especially the generations that were born before World War II. Everything had to be used up, and throwing away edible leftovers was considered criminal. This thick soup is one way of using up bread leftovers and crusts.
Recipe serves 5.
200 g rye bread or assorted bread leftovers. Must be at least half rye bread.
1,25 l water
2 tbs raisins OR 4 prunes
1 tbs orange marmalade (optional)
6 slices lemon, OR orange/lemon zest or a cinnamon stick
2-3 tbs sugar
100 ml cream, whipped
(There is a link to a measurement converter on the right sidebar).
Soak the bread in the water overnight, or until the crusts are soft. Purée (use a blender if you have one) and cook on low for 1 hour. Add the raisins, lemon slices and sugar and cook for about 10 minutes more. Serve warm with whipped cream.
Recipe translated from Helga Sigurðardóttir’s recipe book Matur & Drykkur“, Mál og Menning, Reykjavík, 1986 (1947).