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 leftover food amounted to a domestic crime. This thick soup is one way of using up bread leftovers and crusts.
- 200 g rye bread or assorted bread leftovers (must be at least half rye bread)
- 1250 ml water
- 2 tblsp Raisins OR 4 prunes
- 1 tblsp orange marmalade (optional)
- 6 slices lemon (replace with orange/lemon zest or a cinnamon stick for variety)
- 2-3 tblsp Sugar
- 100 ml cream, whipped
Soak the bread in the water overnight, or until the crusts are soft. Puree in a blender 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.