Pawaru-Grahmata

№ 11VIII. nodaļa

Piena zupa ar maizi

Rye bread and milk soup

  • Serves 4–6
  • about 40 minutes
  • Melnraksts · vēl nav izmēģināts

1796Peena suppe ar maisi.

Modernizētslpp. 320 · PDF 334
4 porcijas

The book gives 3 egg yolks; the other amounts are ours.

Method

5 soļi
  1. Cut the bread, crust and all, into small cubes. Put it in a pan with 1 l of the milk, the cinnamon, lemon peel, sugar and butter.
  2. Simmer gently for 15–20 minutes, stirring often, until the bread has fallen apart.
  3. Take out the cinnamon stick and lemon peel. Blend until smooth, or press through a fine sieve. Return to the pan and bring back to a simmer.
  4. Whisk the yolks with the remaining 200 ml milk, then whisk in a ladle of the hot soup. Pour it back into the pan and stir over low heat for 3–5 minutes, until it thickens (80–85 °C). Don't let it boil.
  5. Taste for sugar and serve hot.

Notes

What the book says vs. what we added

the method is the book's: black bread cut small with all its crust, simmered in fresh milk with cinnamon, lemon peel, sugar and a little butter until soft, pressed through a fine sieve, boiled again and thickened with 3 beaten egg yolks. The blender and the amounts of bread, milk and sugar are ours.

Bread

"black bread" is dense, slightly sour rye bread. Its sourness balances the sugar. Light rye or sweet-sour rye bread also works.

Relatives

Latvian maizes zupa (bread soup) is also made from rye bread, but with water, dried fruit and whipped cream.

Egg safety

the yolks are heated to 80 °C.

← → receptes · S skenējums · V vārdnīca · ⌘K meklēt

esc
↑↓ izvēlēties↵ atvērt