September 07, 2023
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If SlidePiece Soft Pretzel Slider Buns are frozen, preheat oven to 400 degrees. If they're thawed, preheat oven to 425 degrees.
Place 4 SlidePiece Buns on a baking sheet and brush with melted butter.
If SlidePiece Buns are frozen, bake for 6 to 8 minutes. If they're thawed, bake for 3 to 5 minutes.
In a large pot, heat 1 tablespoon olive oil over medium-high heat.
Add the chopped onion and sauté for 5 minutes.
Next add the carrots, celery, cabbage, garlic powder and thyme to the pot.
Stir continuously for 5 minutes.
Add the split peas and broth and stir to combine.
Bring everything to a boil, then cover and simmer on medium-low heat for 2 hours.
Use your immersion blender or traditional blender to purée your soup. Add salt to taste.
Pour soup into bowls for serving.
Take SlidePiece Buns and cut out the clover shape using the cookie cutter and place on top of the soup.
Garnish with black pepper and fresh peas.
Enjoy!
Ingredients (makes 4)
Directions
If SlidePiece Soft Pretzel Slider Buns are frozen, preheat oven to 400 degrees. If they're thawed, preheat oven to 425 degrees.
Place 4 SlidePiece Buns on a baking sheet and brush with melted butter.
If SlidePiece Buns are frozen, bake for 6 to 8 minutes. If they're thawed, bake for 3 to 5 minutes.
In a large pot, heat 1 tablespoon olive oil over medium-high heat.
Add the chopped onion and sauté for 5 minutes.
Next add the carrots, celery, cabbage, garlic powder and thyme to the pot.
Stir continuously for 5 minutes.
Add the split peas and broth and stir to combine.
Bring everything to a boil, then cover and simmer on medium-low heat for 2 hours.
Use your immersion blender or traditional blender to purée your soup. Add salt to taste.
Pour soup into bowls for serving.
Take SlidePiece Buns and cut out the clover shape using the cookie cutter and place on top of the soup.
Garnish with black pepper and fresh peas.
Enjoy!
Ingredients (makes 4)
Directions
If SlidePiece Soft Pretzel Slider Buns are frozen, preheat oven to 400 degrees. If they're thawed, preheat oven to 425 degrees.
Place 4 SlidePiece Buns on a baking sheet and brush with melted butter.
If SlidePiece Buns are frozen, bake for 6 to 8 minutes. If they're thawed, bake for 3 to 5 minutes.
In a large pot, heat 1 tablespoon olive oil over medium-high heat.
Add the chopped onion and sauté for 5 minutes.
Next add the carrots, celery, cabbage, garlic powder and thyme to the pot.
Stir continuously for 5 minutes.
Add the split peas and broth and stir to combine.
Bring everything to a boil, then cover and simmer on medium-low heat for 2 hours.
Use your immersion blender or traditional blender to purée your soup. Add salt to taste.
Pour soup into bowls for serving.
Take SlidePiece Buns and cut out the clover shape using the cookie cutter and place on top of the soup.
Garnish with black pepper and fresh peas.
Enjoy!
Ingredients (makes 4)
Directions
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