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Bread Soup with Currants

4 servings

Ingredients

• 1 soup plates black or rye bread, stale, cut into pieces
• 1.5 l water
• cinnamon (a little)
• lemon zest (a little)
• 2 tbsp butter
• 4 tbsp currants, picked clean and washed
• 1 pcs lemon, juice
• salt and sugar (to taste)

Instructions

1. Bring the bread and cold water to a boil, adding a little cinnamon and lemon zest.
2. Once the bread is soft, strain the soup through a sieve and return it to the heat.
3. Add the butter, currants, and lemon juice, season with salt and sugar, and cook until the currants are soft, stirring to prevent the soup from burning.

Modernized from a treasured 19th-century German cookbook.