| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Soups, Vegetables | 8 | Servings | |
INGREDIENTS
| 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 =OR=- Canned Broth (preferably low-sodium) |
| 1 | ts | Dried dillweed |
| 1/8 | ts | Cayenne pepper |
| 1 | c | Frozen peas |
| 1 | c | Packed sliced Romaine leaves |
| Salt to taste |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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