Bread Soup with Whipped Cream
0
0
⏳ Time
45 minutes
🥕 Ingredients
8
🍽️ Servings
3
Description
Recipe taken from a book by Emily Johnson 'Taste Geography: Estonia'.
Ingredients
- Croutons - 4.4 oz
- Rice Malt - 0.7 oz
- Prunes - 1.3 oz
- Apple juice with pulp - 17 fl oz
- Brown Sugar - 0.2 oz
- Milk - 8 fl oz
- Sour Cream - 1.8 oz
- Champagne Sorbet - 5.3 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.
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