Brauðsúpa - Bread Soup

Description
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.



Ingredients

 * 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

Directions
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.