Pea & Mint Soup with Rye Crumb Topping

**Prepare the Rye Breadcrumbs:** Tear the rye bread into small pieces. In a skillet over medium heat, heat the olive oil. Add the bread pieces and toast, stirring frequently, until golden brown and crispy, about 5-7 minutes. Remove from heat and set aside to cool. Roughly crush the breadcrumbs with your fingers or in a food processor for a coarser texture.

**Sauté Aromatics:** In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

**Simmer the Soup:** Add the frozen peas and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the peas are tender.

**Blend the Soup:** Remove the pot from the heat. Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a regular blender (be careful when blending hot liquids!). Return the blended soup to the pot.

**Add Mint and Season:** Stir in the fresh mint leaves, salt, and pepper. Heat gently for a minute to infuse the mint flavor. If desired, stir in the lemon juice for added brightness.

**Serve:** Ladle the soup into bowls and top with the toasted rye breadcrumbs. Serve immediately.