Spring green potato soup

Yield: 8 servings

Measure Ingredient
1 tablespoon Safflower oil
1 large Onion; minced
1 large Russet potato; peeled, cut into 1-in cubes
1 large Sweet potato; peeled, cut into 1-in cubes
6 cups Chicken stock =OR=- Canned Broth (preferably low-sodium)
1 teaspoon Dried dillweed
⅛ teaspoon Cayenne pepper
1 cup Frozen peas
1 cup Packed sliced Romaine leaves
\N \N Salt to taste

This isn't made with green potatoes, but is rather made green by the addition of peas and lettuce.

HEAT OIL IN 3-QUART SAUCEPAN over medium-high heat. When hot, add onion. Cook until softened, about 4 minutes, stirring often. Add all potatoes and cook 1 minute, stirring constantly. Add 4 cups stock or broth, dillweed and cayenne. Bring to boil. Simmer, covered, 20 minutes. Add peas and lettuce. Cook until potatoes and peas are completely tender, about 5 minutes. Puree soup in food processor with metal blade until smooth, about 2 minutes. Return to pan. Thin as desired with remaining stock or broth. Adjust seasoning. It's bright green when freshly made; the color lightens on storage but it's still appealing. Can be made 3 days ahead and refrigerated. Can also be frozen as long as 3 months. Serve hot or chilled.

Makes 6½ Cups


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