Green Peas Soup

The South Arm Community Kitchen met again on a Wednesday. We made three recipes as usual.


The first recipe is Green Peas Soup. A dollop of sour cream adds creaminess to the soup.


  • 1 tablespoon vegetable oil, or more to coat the bottom of pan
  • 1 medium leek, whites and light green parts only, halved and sliced thin
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 large potato, peeled, cut into small cubes
  • 2 cups (16 oz) frozen peas
  • 4 cups chicken or vegetable broth (we used 4 teaspoons of organic chicken powder to make the chicken broth)
  • a couple sprigs of fresh thyme, tied in a bundle (or 1 tablespoon of dried thyme)
  • 1/3 cup sour cream, plus more for serving


Source: South Arm Community Kitchen


IMG_7278Heat a large heavy bottomed stockpot. Add oil. Once oil is warm, add onions and cook over medium-high heat for 30 to 45 seconds. Add garlic and cook until garlic is fragrant.
IMG_7280Add leeks, potatoes and peas. Cook until leeks have softened and frozen peas start to defrost, about three minutes.
IMG_7281Add 4 teaspoons of organic chicken powder.
IMG_7283Add dried thyme or fresh thyme bundle if using.
IMG_7284Add 4 cups of water. Bring to a boil, reduce heat, and let simmer for 15 to 20 minutes or until potatoes can be easily smashed with a fork.

Remove from heat and let cool for 10 to 15 minutes.

If using fresh thyme, remove thyme bundle.

IMG_7302Puree soup using an immersion blender, or transfer soup in batches to a blender. Blend soup until smooth.

Stir in sour cream and season with salt and pepper.

Serve soup warm or chilled with additional sour cream or fresh lemon thyme leaves.

Leave a Reply