Rye Bread Croutons with Creamy Salmon Soup

Transform leftover rye bread into crispy, flavorful croutons for a comforting and creamy salmon soup. This recipe combines the heartiness of rye with the delicate flavor of salmon and dill for a satisfying meal.

Prep Time

20 minutes

Total Time

55 minutes

Calories

685

Level

Easy

Yields

4 servings

Cost

£4.18

Season:

☀️ Summer

Meal Type:

Snack•Soup•Bread

Cuisine:

British

Main Ingredient:

Fish

Mood:

Comfort Food

Ingredients

Servings

4slicesLeftover Rye Bread(Ideally slightly stale, but not moldy)

£0.50

2tablespoonsOlive Oil(For croutons)

£0.15

0.5teaspoonGarlic Powder(For croutons)

£0.05

0.3teaspoonDried Dill(For croutons. Can use fresh dill, finely chopped if preferred)

£0.05

1poundSalmon Fillets(Skinless and boneless, cut into 1-inch chunks)

£12.00

1poundPotatoes(Peeled and diced into 1/2-inch cubes)

£0.60

1mediumOnion(Diced)

£0.30

2stalksCelery(Diced)

£0.40

6cupsVegetable Broth(Can substitute with chicken broth)

£1.00

1cupHeavy Cream(Or half-and-half for a lighter soup)

£0.80

0.3cupFresh Dill(Chopped, for garnish and flavor)

£0.50

1tablespoonLemon Juice(Freshly squeezed)

£0.10

to tasteSalt

to tasteBlack Pepper

2tablespoonsButter

£0.25

Total Cost

£16.70

£4.18 per serving

The Method

1
**Prepare the Rye Bread Croutons:** Preheat oven to 375°F (190°C).
2
Cut the rye bread into 1/2-inch cubes. You should aim for relatively uniform sizes to ensure even baking. Discard any hard crusts if you prefer.
3
In a medium bowl, toss the rye bread cubes with olive oil, garlic powder, and dried dill. Make sure all the croutons are coated evenly with the oil and spices. This will ensure they brown properly and develop a consistent flavor.
4
Spread the seasoned rye bread cubes in a single layer on a baking sheet. Avoid overcrowding the baking sheet, as this will steam the croutons rather than crisp them up.
5
Bake for 10-15 minutes, or until the croutons are golden brown and crispy, flipping halfway through to ensure even browning. Keep a close eye on them, as rye bread can burn quickly.
6
Remove the croutons from the oven and let them cool completely on the baking sheet. They will crisp up further as they cool.
7
**Prepare the Salmon Soup:** While the croutons are baking (or after), melt the butter in a large pot or Dutch oven over medium heat. This will form the base for sautéing the vegetables.
8
Add the diced onion and celery to the pot and sauté for 5-7 minutes, or until softened and translucent. Stir occasionally to prevent burning. Sautéing the vegetables brings out their sweetness and adds depth of flavor to the soup.
9
Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender. Simmering allows the potatoes to cook through and release their starch, which helps to thicken the soup.
10
Gently stir in the salmon chunks. Simmer for 5-7 minutes, or until the salmon is cooked through and flakes easily with a fork. Be careful not to overcook the salmon, as it will become dry and rubbery. The cooking time will depend on the size of the salmon pieces.
11
Stir in the heavy cream, fresh dill, and lemon juice. Heat through gently, but do not boil. Boiling the cream can cause it to curdle. The cream adds richness and smoothness to the soup, while the dill and lemon juice brighten the flavors.
12
Season with salt and black pepper to taste. Adjust the seasonings to your preference. Remember that the croutons will also add a bit of saltiness.
13
**To Serve:** Ladle the creamy salmon soup into bowls. Top with the crispy rye bread croutons and an extra sprinkle of fresh dill, if desired.
14
Serve immediately and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (450g)

685 kcal / 2866 kJ

Carbs

30g

12% of RDA

Fat

44g

63% of RDA

Protein

44g

88% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

5 g

6% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

19 g

95% of RDA

Chef's Tips

For extra flavor, toast some caraway seeds and add them to the rye bread croutons.

If you don't have heavy cream, you can use half-and-half or milk, but the soup will be less creamy.

For a spicier soup, add a pinch of red pepper flakes when sautéing the onions and celery.

The soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

To make the croutons ahead of time, store them in an airtight container at room temperature for up to 2 days.

Cooking Equipment

Large pot or Dutch oven

Baking sheet

Oven

Knife

Cutting board

Wine Pairings

No wine pairing suggestions available for this recipe.

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