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Split Pea Soup with Soft Pretzel Crouton Toppers

Ingredients 14

February 28, 2022

Split Pea Soup with Soft Pretzel Crouton Toppers

SlidePiece Soft Pretzel Slider Buns 1 Bag
Split peas, rinsed 2 ¼ Cup
Carrots, chopped 2 Large
Stalks chopped 2 Celery
White onion, chopped 1
Head of green cabbage, shredded ¼
Vegetable broth 5 Cups
Olive oil 1 Tsp
Garlic powder 1 Teaspoon
Thyme 1 Teaspoon
Salt to taste
Black pepper and fresh peas for garnish
A small clover-shaped cookie cutter
Immersion blender or traditional blender

1
If SlidePiece Soft Pretzel Slider Buns are frozen, preheat oven to 400 degrees. If they're thawed, preheat oven to 425 degrees.
2
Place 4 SlidePiece Buns on a baking sheet and brush with melted butter.
3.
If SlidePiece Buns are frozen, bake for 6 to 8 minutes. If they're thawed, bake for 3 to 5 minutes.
4.
In a large pot, heat 1 tablespoon olive oil over medium-high heat.
5.
Add the chopped onion and sauté for 5 minutes.
6.
Next add the carrots, celery, cabbage, garlic powder and thyme to the pot.
7.
Stir continuously for 5 minutes.
8.
Add the split peas and broth and stir to combine.
9.
Bring everything to a boil, then cover and simmer on medium-low heat for 2 hours.
10.
Use your immersion blender or traditional blender to purée your soup. Add salt to taste.
11.
Pour soup into bowls for serving.
12.
Take SlidePiece Buns and cut out the clover shape using the cookie cutter and place on top of the soup.
13.
Garnish with black pepper and fresh peas.
14
Enjoy!

Ingredients (makes 4)

1 Pack SlidePiece Soft Pretzel Slider Buns
2 ¼ Cup split peas, rinsed
2 Large carrots, chopped
2 Celery stalks chopped
1 White onion, chopped
¼ Head of green cabbage, shredded
5 Cups vegetable broth
1 Tablespoon olive oil
1 Teaspoon garlic powder
1 Teaspoon thyme
Salt to taste
Black pepper and fresh peas for garnish
A small clover-shaped cookie cutter
Immersion blender or traditional blender

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

SlidePiece Soft Pretzel Slider Buns 1 Bag
Split peas, rinsed 2 ¼ Cup
Carrots, chopped 2 Large
Stalks chopped 2 Celery
White onion, chopped 1
Head of green cabbage, shredded ¼
Vegetable broth 5 Cups
Olive oil 1 Tsp
Garlic powder 1 Teaspoon
Thyme 1 Teaspoon
Salt to taste
Black pepper and fresh peas for garnish
A small clover-shaped cookie cutter
Immersion blender or traditional blender

Shop this recipe

Split Pea Soup with Soft Pretzel Crouton Toppers

Ingredients 14

February 28, 2022

Instructions

1
If SlidePiece Soft Pretzel Slider Buns are frozen, preheat oven to 400 degrees. If they're thawed, preheat oven to 425 degrees.
2
Place 4 SlidePiece Buns on a baking sheet and brush with melted butter.
3.
If SlidePiece Buns are frozen, bake for 6 to 8 minutes. If they're thawed, bake for 3 to 5 minutes.
4.
In a large pot, heat 1 tablespoon olive oil over medium-high heat.
5.
Add the chopped onion and sauté for 5 minutes.
6.
Next add the carrots, celery, cabbage, garlic powder and thyme to the pot.
7.
Stir continuously for 5 minutes.
8.
Add the split peas and broth and stir to combine.
9.
Bring everything to a boil, then cover and simmer on medium-low heat for 2 hours.
10.
Use your immersion blender or traditional blender to purée your soup. Add salt to taste.
11.
Pour soup into bowls for serving.
12.
Take SlidePiece Buns and cut out the clover shape using the cookie cutter and place on top of the soup.
13.
Garnish with black pepper and fresh peas.
14
Enjoy!

Ingredients (makes 4)

1 Pack SlidePiece Soft Pretzel Slider Buns
2 ¼ Cup split peas, rinsed
2 Large carrots, chopped
2 Celery stalks chopped
1 White onion, chopped
¼ Head of green cabbage, shredded
5 Cups vegetable broth
1 Tablespoon olive oil
1 Teaspoon garlic powder
1 Teaspoon thyme
Salt to taste
Black pepper and fresh peas for garnish
A small clover-shaped cookie cutter
Immersion blender or traditional blender

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!

Eastern Standard Provisions

Split Pea Soup with Soft Pretzel Crouton Toppers

Prep time 4 minutes

Ingredients 14

February 28, 2022

SlidePiece Soft Pretzel Slider Buns 1 Bag
Split peas, rinsed 2 ¼ Cup
Carrots, chopped 2 Large
Stalks chopped 2 Celery
White onion, chopped 1
Head of green cabbage, shredded ¼
Vegetable broth 5 Cups
Olive oil 1 Tsp
Garlic powder 1 Teaspoon
Thyme 1 Teaspoon
Salt to taste
Black pepper and fresh peas for garnish
A small clover-shaped cookie cutter
Immersion blender or traditional blender

1
If SlidePiece Soft Pretzel Slider Buns are frozen, preheat oven to 400 degrees. If they're thawed, preheat oven to 425 degrees.
2
Place 4 SlidePiece Buns on a baking sheet and brush with melted butter.
3.
If SlidePiece Buns are frozen, bake for 6 to 8 minutes. If they're thawed, bake for 3 to 5 minutes.
4.
In a large pot, heat 1 tablespoon olive oil over medium-high heat.
5.
Add the chopped onion and sauté for 5 minutes.
6.
Next add the carrots, celery, cabbage, garlic powder and thyme to the pot.
7.
Stir continuously for 5 minutes.
8.
Add the split peas and broth and stir to combine.
9.
Bring everything to a boil, then cover and simmer on medium-low heat for 2 hours.
10.
Use your immersion blender or traditional blender to purée your soup. Add salt to taste.
11.
Pour soup into bowls for serving.
12.
Take SlidePiece Buns and cut out the clover shape using the cookie cutter and place on top of the soup.
13.
Garnish with black pepper and fresh peas.
14
Enjoy!

Ingredients (makes 4)

1 Pack SlidePiece Soft Pretzel Slider Buns
2 ¼ Cup split peas, rinsed
2 Large carrots, chopped
2 Celery stalks chopped
1 White onion, chopped
¼ Head of green cabbage, shredded
5 Cups vegetable broth
1 Tablespoon olive oil
1 Teaspoon garlic powder
1 Teaspoon thyme
Salt to taste
Black pepper and fresh peas for garnish
A small clover-shaped cookie cutter
Immersion blender or traditional blender

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!

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/ Split Pea Soup with Soft Pretzel Crouton Toppers

Split Pea Soup with Soft Pretzel Crouton Toppers

Split Pea Soup with Soft Pretzel Crouton Toppers

Ingredients

Shop this recipe

Split Pea Soup with Soft Pretzel Crouton Toppers

Instructions

Eastern Standard Provisions

Split Pea Soup with Soft Pretzel Crouton Toppers

Shop this recipe

Delicious Recipes

Apple Cider Margarita

Italian Sweet & Savory Charcuterie Board

Italian Baked Cheese Dip

Cannoli Dip

Turnbuckle Club Sandwich

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Sauces & Toppings

Gift Boxes

/ Split Pea Soup with Soft Pretzel Crouton Toppers

Split Pea Soup with Soft Pretzel Crouton Toppers

Split Pea Soup with Soft Pretzel Crouton Toppers

Ingredients

Instructions

Ingredients

Shop this recipe

Split Pea Soup with Soft Pretzel Crouton Toppers

Instructions

Eastern Standard Provisions

Split Pea Soup with Soft Pretzel Crouton Toppers

Ingredients

Instructions

Shop this recipe

Delicious Recipes

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