Danish Rye Bread Soup (Øllebrød) with Whipped Coconut Cream
A traditional Danish soup made from rye bread, simmered in water until soft and smooth. Served with a dollop of whipped coconut cream for richness.
Ingredients
- 8 slices Rye Bread
- 4 cups Water
- 1 teaspoon Lemon Zest
- 1 can Coconut Cream
- 2 tablespoons Maple Syrup
- 0.5 teaspoon Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Break rye bread into small pieces.
- 2In a pot, combine rye bread pieces, water, and lemon zest.
- 3Bring to a boil, then reduce heat and simmer for 20 minutes, or until bread is very soft.
- 4Blend soup with an immersion blender until smooth.
- 5Sweeten with maple syrup and add salt to taste.
- 6Whip coconut cream until fluffy.
- 7Serve soup warm, topped with a dollop of whipped coconut cream.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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