Soups: Green Potato by Recipe Cottage

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	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