When you ask an Estonian about their national dishes, the first thing they mention always is their bread soup--which, of course there are dozens of varieties. This soup should ideally be made with sourdough black bread, but you can use a good pumpernickel. Serve it at the end, rather than the beginning of the meal, as it is really more of a dessert soup.
- 1/2 cup Raisins
- 1/4 cup plum brandy
- 1/2 cup Sugar (or according to taste)
- 5 cups water
- 6 slices black sourdough bread (crusts removed, toasted)
- 2 small tart Apples ( peeled, halved, and sliced)
- 1/2 cup fresh cranberries
- 3/4 cup pitted dried prunes
- 1/2 cup cranberry juice
- 1 piece (inch) cinnamon stick
- 1 lemon juice
- 3 cloves
- whipped cream for garnish
1. Soak the Raisins in the Calvados for 20 to 30 minutes.
3. Add the bread, and then reduce the heat to low and simmer until the bread just begins to dissolve.
4. Remove the bread with a slotted spoon and push it through a fine sieve. You can also process it in a food processor, but for no more than two pulses. The bread should not be pureed.
6. Bring to a boil, and then reduce the heat and simmer, covered, until the fruits are tender. Remove from the heat.
7. Taste the soup and add more Sugar, if desired.
8. Cool, then refrigerate for at least 1 hour.