Cold Buttermilk Soup

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 5 slices thin westphalian-style pumpernickel bread
• 1/2 cup seedless raisin
• 3 tablespoons sugar
• 2 teaspoons fresh lemons, rind of
• 1 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1 1/2 quarts buttermilk

Recipe

• 1 preheat oven to 250º spread bread on baking sheet and toast until crisp, 30-40 minutes, turning once or twice; set aside to cool.
• 2 while the bread is toasting and cooling, drop the raisins into a cup of boiling water, soak 5 minutes, then drain on a paper towel.
• 3 grind the toasted bread in a blender or food processor, then rub crumbs through a fine sieve into a deep bowl.
• 4 add the rest of the ingredients, except the buttermilk, and mix thoroughly.
• 5 stirring constantly, add the buttermilk in a fine stream.
• 6 taste for seasoning and refrigerate at least 30 minutes.
• 7 to serve, stir well to recombine and sprinkle nutmeg and cinnamon on each serving.