Bread soup

Ingredients :

200 g rye bread or assorted bread leftovers* 1250 ml water
2 tblsp raisins OR 4 prunes 1 tblsp orange marmalade**
6 slices lemon*** 2-3 tblsp sugar
100 ml cream, whipped

Method :

Soak the bread in the water overnight, or until the crusts are soft. Puree in a blender and cook on low for 1 hour. Add the raisins, lemon slices and sugar and cook for about 10 minutes more. Serve warm with whipped cream.