Author: Carolyn Severin, Hamama Success Team Member Prep Time: 10 minutes Cook Time: 50 minutes Makes: 4-6 servings This potato and pea chowder is perfect with fall right around the corner. It’s incredibly cozy and satisfying. Each bite is filled with herby dill, tender potatoes and sweet peas. Get ready for cooler temps with this delicious soup! Ingredients: 2 tbsp extra virgin olive oil 3 garlic cloves, minced 1 medium leek, white and pale green parts only, thinly sliced ¼ cup dry white wine 1 lb baby potatoes, quartered 6 cups vegetable stock 2 tsp salt and pepper ½-1 cup heavy cream 1 cup frozen peas 1 tbsp Worcestershire sauce ¼ cup fresh dill, chopped finely Garnish: Hamama microgreens Fresh dill sprigs Braggs amino acids Salt and pepper to taste Instructions: Heat 2 tbsp olive oil in a medium pot over medium-high heat. Add the garlic and leeks, stirring occasionally until softened and slightly golden brown. Add the white wine, stirring often until it has evaporated. Add the potatoes, vegetable stock, salt and pepper and bring to a boil for about 25 minutes. When the potatoes are soft, reduce the heat to medium. Add the heavy cream and peas and let cook for about 5 minutes, just until the peas are tender. Add the Worcestershire sauce and dill to the soup and stir well to combine. Ladle the soup into bowls and serve with fresh microgreens, dill, salt and pepper to taste and braggs amino acids.. Enjoy!
