Leviasupp
A sweet dessert soup thickened with dark rye bread and warmed with autumnal spices, garnished with a hefty dollop of spiced whipped cream.
Ingredients
- 1/2 lb sliced dark rye bread (crusts removed - dry them and make breadcrumbs!)
- 4 cups water
- 4 oz lingonberry preserves
- 1/2 cup cranberry raisins
- 1 baking apple (peeled, cored, and sliced thinly or diced if you prefer smaller pieces)
- 1/4 cup sugar
- 2 tsp ground cinnamon
- 1 tsp ground clove
- 1/2 pint heavy whipping cream
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/8 cup sugar
Instructions
- Toast the bread, then cut into cubes and place in a large saucepan. Fill with the water and let soak for at least 30 minutes. Then beat with a wooden spoon to make sure no large chunks remain.
- Add the lingonberry preserves, craisins, apple, sugar, and spices, and put on a medium heat to bring to a boil. As soon as it boils, lower the heat and let the soup simmer for 20-30 minutes, stirring occasionally to prevent burning on the bottom or a skin forming on top.
- When all of the flavors have melded together and the apples are cooked, let the soup cool before placing in the fridge. This soup is best served chilled, though you can eat it warm if you really want to!
- To make the whipped cream, beat the whipping cream on high in a stand mixer with the whisk attachment until peaks begin to form. Add the spices and sugar and whip until incorporated. Serve a dollop on top of the soup and enjoy!
Notes
This recipe is adapted from the one found in Estonian Tastes and Traditions by Karin Annus Kärner.