Bread Soup with Whipped Cream
Soups • Estonian
Description
Recipe taken from a book by Emily Johnson 'Taste Geography: Estonia'.
Ingredients
- Croutons 5 oz
- Rice Malt 0 oz
- Prunes 0 oz
- Apple juice with pulp 15 fl oz
- Brown Sugar 0 oz
- Milk 10 fl oz
- Sour Cream 0 oz
- Champagne Sorbet 5 oz
Step-by-Step Guide
Step 1
In a pot, combine the rye croutons, toasted until coffee-colored, malt, apple juice, prunes, and brown sugar. Bring to a boil and simmer for 20–30 minutes over low heat. Remove from heat and puree with an immersion blender until smooth. Set aside to cool.
Step 2
In a separate bowl, whip the sour cream until fluffy.
Step 3
Serve the cooled bread soup in a deep bowl, topped with whipped sour cream. It can be served with sour berry sorbet.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!