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Bread soup

Ingredients

For 2 servings

  • 250g dark rye bread, no crust
  • 200–250g dried fruit (prunes, dates, cranberries, apricots, etc.)
  • 1.5l boiling water
  • 50g brown muscovado sugar
  • 2 teaspoons gingerbread spice mix
  • 2 teaspoons lemon zest
  • Juice of half a lemon
  • 100ml heavy cream, cinnamon to serve

Preparation video

Preheat oven to 180 C. Grate the bread coarsely. Toss with sugar and spread evenly on a baking tray. Roast in oven for 15–20 minutes.

Cover in boiling water and let stand for 20 minutes. Add the fruit and heat over medium-low heat for 10 minutes until the fruit is soft. 5 minutes before the soup is ready, add spices, lemon zest and juice. Serve chilled with whipped cream and cinnamon.


Bread soup

Preparation

Moderate 1h

Preheat oven to 180 C. Grate the bread coarsely. Toss with sugar and spread evenly on a baking tray. Roast in oven for 15–20 minutes.

Cover in boiling water and let stand for 20 minutes. Add the fruit and heat over medium-low heat for 10 minutes until the fruit is soft. 5 minutes before the soup is ready, add spices, lemon zest and juice. Serve chilled with whipped cream and cinnamon.


Bread soup

Bread soup
1h Moderate

Ingredients

For 2 servings

  • 250g dark rye bread, no crust
  • 200–250g dried fruit (prunes, dates, cranberries, apricots, etc.)
  • 1.5l boiling water
  • 50g brown muscovado sugar
  • 2 teaspoons gingerbread spice mix
  • 2 teaspoons lemon zest
  • Juice of half a lemon
  • 100ml heavy cream, cinnamon to serve

Preparation

Preheat oven to 180 C. Grate the bread coarsely. Toss with sugar and spread evenly on a baking tray. Roast in oven for 15–20 minutes.

Cover in boiling water and let stand for 20 minutes. Add the fruit and heat over medium-low heat for 10 minutes until the fruit is soft. 5 minutes before the soup is ready, add spices, lemon zest and juice. Serve chilled with whipped cream and cinnamon.