Rahmsuppe is to the Amanas what chicken soup is to the nation — a dish inevitably on the menu for any illness! Additionally though, it’s the subject of folklore. Colony children who would not eat their soup were reminded with a joke and a smile about a well known German storybook character, Suppen-Kaspar, who came to a very bad end when he refused to eat his soup and was buried beneath a soup tureen! Some colony residents are sure that this soup is the kind Suppen-Kaspar died refusing.  You’ll have to try it out to see if you’re in the love it or hate it group.

Innkeeper Bonnie says that she grew up having this as a breakfast food called Milk Toast and that her family put sugar on the bread, too.
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Rahmsuppe (Cream Soup or Dead Man’s Stew)

2 tablespoons butter or margarine
1 slice of bread, cut into cubes
2 cups whole milk or 1 cup cream cut with ½ cup water
¼ teaspoon salt

This makes one serving of soup. Melt butter or margarine in heavy saucepan or skillet, add bread cubes, and brown lightly over low heat. While stirring, add milk and salt. On low heat, simmer about 10 minutes. Do not allow the milk to boil or scald. Serve hot.

Serves one.

Note: In communal Amana, Rahmsuppe was served to ill folk and new mothers. It occupies a special place in Amana folklore exciting strong opinion: either you love it or you hate it. Some colony residents are sure that it was the dish Suppen-Kaspar died refusing.