Estonian Bread Soup: Dessert
Estonskiy Khlebniy Sup

When you ask an Estonian about their national dishes, the first thing they mention always is their bread soup--which, of course there are dozens of varieties. This soup should ideally be made with sourdough black bread, but you can use a good pumpernickel. Serve it at the end, rather than the beginning of the meal, as it is really more of a dessert soup.

1/2 cup raisins
1/4 cup plum brandy
5 cups water
1/2 cup sugar, or more to taste
6 slices black sourdough bread, crusts removed, toasted
2 small 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 (inch) cinnamon stick
Grated zest of 1 lemon
3 cloves
Whipped cream for garnish

Soak the raisins in the Calvados until plump, for 20 to 30 minutes.

In a soup pot, bring the water and 1/2 cup sugar to a boil over high heat. Add the bread, then reduce the heat to low and simmer until the bread just begins to dissolve.

Remove the bread with a slotted spoon and push it through a fine sieve. You can also process it in a food processor, but for no more than two pulses. The bread should not be pureed.

Stir the bread back into the pot. Add the raisins with their soaking liquid, apples, prunes, cranberries, cranberry juice, cinnamon stick, lemon zest, and cloves. Bring to a boil, then reduce the heat and simmer, covered, until the fruits are tender. Remove from the heat.

Taste the soup and add more sugar, if desired. Cool, then refrigerate for at least 1 hour.

Remove the cinnamon stick and cloves. ladle the soup into serving bowls, and serve with whipped cream. Serves 6.