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| Spring Green Potato Soup Recipe |
Category: Soups
Rating:
N/A
Servings: 8
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Ingredients
1 tablespoon safflower oil
1 large onion; minced
1 large russet potato; peeled, cut into 1-in cu
1 large sweet potato; peeled, cut into 1-in cu
6 cup chicken stock =or=- canned broth (p; referably low-sodium)
1 teaspoon dried dillweed
1/8 teaspoon cayenne pepper
1 cup frozen peas
1 cup packed sliced romaine leaves
1 salt to taste
Cooking Directions:
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
soups,vegetables
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