Bread soup with whipped sour cream
3 servings
45 minutes
The recipe is taken from Nika Ganich's book "Geography to Taste. Estonia.
Calories394.5kcal
Proteins11.8grams
Fats6.9grams
Carbohydrates74.6grams
1
Mix rye croutons roasted to coffee color, malt, apple juice, prunes, and brown sugar in a pot. Bring to a boil and simmer for 20-30 minutes on low heat. Remove from heat and puree with a hand blender until smooth. Set aside to cool.
- Rye croutons: 125 g
- Rye malt: 19 g
- Prunes: 38 g
- Apple juice: 500 ml
- Brown sugar: 7 g
2
Whip the sour cream separately until fluffy.
- Sour cream: 50 g
3
Serve the chilled bread soup in a deep plate, topped with whipped sour cream. It can be served with a sour berry sorbet.
- Sour cream: 50 g
- Wild strawberry sorbet: 150 g
