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Spring Green Potato Soup

RecipeSource: Spring Green Potato Soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * 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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