Bread and soup II
Feb. 20th, 2010 10:16 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
shewhomustAnd 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.
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.
