Bread soup with whipped kama cream and blackcurrants

It’s like the classic bread soup, but a bit lighter and more modern. The sweet and gently tangy soup is balanced by airy whipped kama cream and the fresh sharpness of blackcurrants. Together, they create a dessert that feels both homely and refined.

It’s also a great way to use up leftover bread. Let it dry, soak it and the rest comes together with very little effort.

Serve it layered in a glass or simply spooned together – however you like. The result is comforting, nostalgic and just a little more special than your everyday dessert.

Print Recipe

Classic

Bread soup with whipped kama cream and blackcurrants

Author: Paula Cooking Method: Boiling Courses: Dessert, Parties Recipe Keys: Kids Vegetarian Meals

Difficulty: Beginner Prep Time 15 mins Cook Time 25 mins Total Time 40 mins

Servings: 6

Ingredients

Servings

• 500 g rye bread
• 500 g blackcurrants
• 1 l water
• 2 cinnamon sticks
• 1 tsp vanilla sugar
• 150 g agave syrup
• 400 ml whipping cream
• 4 tbsp kama flour
• 4 tbsp powdered sugar
• Blackcurrants and mint leaves for garnish

Preparation

1. Break the bread into a pot, add the berries, cinnamon sticks and water, and bring to a boil. Simmer on low heat for about 20 minutes, stirring occasionally. Remove the cinnamon sticks and blend until smooth.
2. For the topping, whip the cream, then add the kama flour and powdered sugar. Continue whipping until light and airy.
3. To serve, spoon the bread soup into glasses, add a layer of kama cream on top and garnish with blackcurrants and mint. For a more polished look, you can pipe the cream on top.

Keywords: bread soup, bread, blackcurrant, kama