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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|Serving Size: 1 Serving (379g)|
|Recipe Makes: 8 Servings|
|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 %|
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Calories per serving: 158
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