Bread and soup II

[shewhomust]

And while I'm on the subject: you could live well in Iceland on bread and soup. (Unless you are vegetarian, of course. I'm not sure what Icelandic vegetarians eat, but whatever it is, it'll be an expensive import). You wouldn't want to: there is also skýr, and skýr cakes. But you could.

The basic soup is a very meaty lamb broth, available everywhere; in Akureyri I ate a smooth, creamy cauliflower soup; and in Blönduós there was seafood soup, which turned out to be a dark savoury bisque, bursting with shrimps and chunks of fish.

The bread that accompanies the soup may be white, or it may be dark rye (I've posted already about the traditional rye bread, one of the reasons I was eager to try baking rye bread in a covered pot). Geysir bread is baked slowly in the natural heat of the volcanic earth: the result is open-textured, chewy and very good.

Comments

[cellio]

Ooh, skýr. I really like it but haven't managed to get production right yet (and I've never seen it for sale).

[shewhomust.livejournal.com]

I liked it, but then I like most soured milk / cream / cream cheese - I missed out on whatever makes skýr different to everything else. I wish i could set up a comparative tasting!