Name: Spring Green Potato Soup
Prep time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 lg Sweet potato; peeled,; 1 c Packed sliced Romaine leaves; 1 tb Safflower oil; 1 lg Russet potato; peeled,; Salt to taste; 1 lg Onion; minced; 1/8 ts Cayenne pepper; 6 c Chicken Stock; 1 ts Dried dillweed; 1 c Frozen peas

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INGREDIENTS

1 lg Sweet potato; peeled,
1 c Packed sliced Romaine leaves
1 tb Safflower oil
1 lg Russet potato; peeled,
Salt to taste
1 lg Onion; minced
1/8 ts Cayenne pepper
6 c Chicken Stock
1 ts Dried dillweed
1 c Frozen peas

Servings

INSTRUCTIONS

This isnt 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. Its bright green when freshly made; the color lightens on storage but its 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

NOTES

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Spring Green Potato Soup

1 lg Sweet potato; peeled, 
1 c Packed sliced Romaine leaves 
1 tb Safflower oil 
1 lg Russet potato; peeled, 
  Salt to taste 
1 lg Onion; minced 
1/8 ts Cayenne pepper 
6 c Chicken Stock 
1 ts Dried dillweed 
1 c Frozen peas

This isnt 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. Its bright green when freshly made; the color lightens on  storage but its 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

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Nutrition

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Serving Size: 1 Serving (379g)
Recipe Makes: 8 Servings

Calories: 158
Calories from Fat: 55 (35%)

Amt Per Serving		% DV

	Total Fat 6.1g	8 %
	Saturated Fat 1.3g	6 %
	Monounsaturated Fat 2.3g
	Polyunsanturated Fat 2.1g
Cholesterol 10.8mg		3 %
Sodium 552.5mg		19 %
Potassium 408.3mg		11 %
Total Carbohydrate 15.1g		4 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 14.3g
Protein 10g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 158

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