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Print this Recipe    Green Potato

Spring Green Potato Soup
Yield: 8 servings

1 Tbsp 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 cup chicken stock or canned broth (preferably low-sodium)
1 tsp dried dillweed
1/8 tsp cayenne pepper
1 cup frozen peas
1 cup packed sliced Romaine leaves
Salt to taste

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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