Ad blocker interference detected!
Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers
Wikia is not accessible if you’ve made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected.
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.