Black Bread Soup

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            FOOD FUNNY
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Thanks again to Anna Welander of Uppsala, Sweden for this bit of
poetry:

Can you eat that egg?
By Scott Matthews

If not sure you ought-ter,
then place it in water.
If it lies on its side,
then it's fresh; eat with pride.

After three or four days,
at an angle it lays.
But, it still is a treat,
so go on and eat.

Ten days, stands on end,
in your baking 'twill blend.
'Cause it's definitely edible,
in your baking, incredible.

But, if it floats on the surface,
that egg serves no purpose.
'Cause a floater's a stinker!
Out the back door best fling 'er!

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            TODAY'S RECIPE
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This marvelous soup is as easy to make as it is delicious. Consider
serving it with additional bread and thick slices of cheese on the side.

Black Bread Soup (Schwartzbrot-Rahmsuppe)

4-6 thick slices of pumpernickel bread with crusts,
broken into pieces
4-6 cups (1-1.5 L) beef, chicken, or vegetable stock
2 tsp (10 ml) caraway seeds
3/4 cup (180 ml) sour cream
Salt and freshly ground pepper to taste

Combine the bread, stock, and caraway seeds in a saucepan and bring to
a boil over high heat. Reduce the heat and simmer for 20 minutes.
Strain through a fine sieve or process in an electric blender or food
processor and return to the pot. Immediately before serving stir in
the sour cream and adjust the seasoning with salt and pepper. Do not
boil after adding the sour cream. Serves 4 to 6.
Received on Tue Nov 16 06:11:46 2004