Spring green potato soup

 
                          SPRING GREEN POTATO SOUP
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups                            Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       tb           Safflower oil
    1       lg           Onion -- minced
    1       lg           Russet potato -- peeled,
                         - cut into 1-in cubes
    1       lg           Sweet potato -- peeled,
                         - cut into 1-in cubes
    6       c            Chicken stock
                         -ÿÿCanned Broth
                         -(preferably low-sodium)
    1       t            Dried dillweed
      1/8   ts           Cayenne pepper
    1       c            Frozen peas
    1       c            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 6 1/2 Cups
  
 
 
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