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SPRING GREEN POTATO SOUP
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables
Amount Measure Ingredient -- Preparation Method
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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
-˙˙Canned 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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