| 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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