Title: Spring Green Potato Soup
Categories: Soup Vegetable
Yield: 8 Servings

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

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

ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK

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