Rye bread croutons for the soup
If you have a lump of rye bread left over, make a panful of rye bread croutons to sprinkle over the soup and make the dinner full, healthy and hearty.
Cut a good portion of rye bread into small cubes of 1x1cm. Heat well with oil in the pan with pressed garlic and toast the rye bread, turning it along the way. Sprinkle with salt. Take it off the heat before it becomes black-burnt and bitter. Approx. 10 minutes.
The picture here is leek-potato soup.