Estonian Bread Soup: Dessert

• 1/2 cup raisins
• 1/4 cup plum brandy
• 5 cups water
• 1/2 cup sugar,
• more to taste
• 6 slices black sourdough bread, crusts removed, toasted
• 2 sm. tart apples (such as Granny Smith) peeled, halved, and sliced
• 3/4 cup pitted dried prunes
• 1/2 cup fresh cranberries
• 1/2 cup cranberry juice
• 1 piece cinnamon stick
• 1 lemon
• 3 cloves
• Whipped cream for garnish

1. Soak the raisins in the Calvados until plump, for 20 to 30 minutes.
2. In a soup pot, bring the water and 1/2 cup sugar to a boil over high heat.
3. Add the bread, then reduce the heat to low and simmer until the bread just begins to dissolve.
4. Remove the bread with a slotted spoon and push it through a fine sieve.
5. You can also process it in a food processor, but for no more than two pulses.
6. The bread should not be pureed.
7. Stir the bread back into the pot.
8. Add the raisins with their soaking liquid, apples, prunes, cranberries, cranberry juice, cinnamon stick, lemon zest, and cloves.
9. Bring to a boil, then reduce the heat and simmer, covered, until the fruits are tender.
10. Remove from the heat.
11. Taste the soup and add more sugar, if desired.
12. Cool, then refrigerate for at least 1 hour.
13. Remove the cinnamon stick and cloves.
14. ladle the soup into serving bowls, and serve with whipped cream.
15. Serves 6.

raisins, brandy, water, sugar, black sourdough bread, tart apples, prunes, fresh cranberries, cranberry juice, cinnamon, lemon, cloves, cream

Taken from www.foodgeeks.com/recipes/20160 (may not work)