Rye Bread Soup With Cream Recipes

RYE BREAD SOUP WITH CREAM

Rye Bread Soup With Cream image

Posted for Zaar World Tour 2005. Just picked this recipe up when I was in Iceland from a cookbook called Cool Dishes. Sounds different but very appealling. Cooking time includes soaking time. Have not tried this dish yet.

Provided by Kumquat the Cats fr

Categories Grains

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

250 g dark rye bread
water
75 g raisins
1/2 lemon, thinly sliced
4 tablespoons sugar (to taste)
1 cup whipping cream

Steps:

Cut the rye bread into cubes and place in medium pan. Add cold water to cover and let soak one hour.
Bring bread and water slowly to boil and mash thoroughly with a potato masher.
Add raisins and lemon slices and simmer for 10 minutes. Add sugar to taste (none may be needed if the bread is already sweet). Remove lemon slices.
Whip cream and serve on the side with soup.

Nutrition Facts : Calories 511.1, Fat 24.3, SaturatedFat 14.1, Cholesterol 81.5, Sodium 438.9, Carbohydrate 70.4, Fiber 5.4, Sugar 33.4, Protein 7.6

RYE BREAD SOUP

Rye Bread Soup image

Very filling. Great if you are on a diet. You can make a meaL OUT OF IT BY ADDING SMOKED HAM OR FRANKFURTERS.

Provided by hjunkman

Categories Ham

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 lb of cubed stale rye bread
6 cups water or 6 cups soup stock
salt
1/2 teaspoon caraway seed
1/2 cup sour cream
1 egg yolk, beaten

Steps:

Simmer bread in water or soup stock.
for 20 0r 30 minutes,.
or until it is soft enough to put through a blender.
Add salt,butter,and caraway seed.
Simmer for 10 minutes.
Blend in sour cream and egg yolk.
Simmer 2 minutes.
Add smoke ham or frankfurters if you want.
Enjoy.

WINNIPEG RYE BREAD

Winnipeg Rye Bread image

Famous Winnipeg style rye bread which uses cracked rye and white flour instead of rye flour. This makes a light colored, richly flavored bread. Adapted for the bread machine.

Provided by Allrecipes Member

Categories Rye Bread

Time 3h25m

Yield 20

Number Of Ingredients 11

Ingredients

¼ cup cracked rye berries
¼ cup warm water
¾ cup milk
1 teaspoon salt
¼ cup packed brown sugar
1 egg
3 tablespoons butter
4 ⅓ cups bread flour
4 teaspoons gluten
1 ¾ teaspoons active dry yeast
1 tablespoon milk

Steps:

Soak the cracked rye berries in 1/4 cup of water until most of the water has been absorbed, at least 30 minutes.
Place ingredients into the bread machine in the order suggested by the manufacturer. Add the soaked rye with the bread flour. Set bread machine for the DOUGH cycle, and press START.
When the machine indicates the end of the cycle, remove the dough, punch down, and let rest for 10 minutes. Divide the dough into halves, press out any air bubbles, and form into round or long loaves. Place them onto a baking sheet, and allow the loaves to rise in a warm place until they have doubled in size, about 35 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Brush the tops of the loaves with remaining milk. Bake for about 35 to 40 minutes, or until the loaf makes a hollow sound when tapped on the bottom.

Nutrition Facts : Calories 44.6 calories, Carbohydrate 5 g, Cholesterol 14.7 mg, Fat 2.2 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 1.3 g, Sodium 137.2 mg, Sugar 3.2 g

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