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
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

ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK

Similar recipes