MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spring Green Potato Soup
Categories: Soups, Vegetables
Yield: 6-1/2 Cups

1 tb Safflower oil
1 lg Onion; minced
1 lg Russet potato; peeled,
- cut into 1" cubes
1 lg Sweet potato; peeled,
- cut into 1" cubes
6 c Chicken stock or
- canned broth
1 ts Dried dillweed
1/8 ts Cayenne pepper
1 c Frozen peas
1 c Romaine leaves; sliced,
- packed
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 qt 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. Serve hot or
chilled.

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.

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