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.

Ingredients

• 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

Instructions

Heat 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.

Add leeks, potatoes and peas. Cook until leeks have softened and frozen peas start to defrost, about three minutes.

Add 4 teaspoons of organic chicken powder.

Add dried thyme or fresh thyme bundle if using.

Add 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.

Puree 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.