Burned Toast Soup

Two weeks ago one of James' colleagues brought him some bread from her brother's bakery - a loaf of sourdough and a loaf of rye. We used most of it to make some sandwiches, but as we were getting down to the tiny pieces and the heels, this recipe showed up on my Facebook feed. Since it called for bacon (which we already had on hand) and sourdough bread it seemed like a good thing to try. It is not difficult to make, although it calls for several rounds of "letting it stand", so it does take more time than one might expect. I also make a small mess with the immersion blender. The soup splattered out of the pot, and onto my clothes, as well as the stove top and kitchen walls. We used both the last bits of the sourdough and the rye, and the flavor of the rye was quite detectable. It was a good recipe for using up the last few pieces of bacon and the bread that was beginning to go stale, but I wouldn't make it again otherwise.