Spring Green Potato Soup

1 hours Prep: 15 minutes Cook: 40 minutes

113 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

1	tablespoon	safflower oil
1	large	onion	minced
1	large	russet potatoes	peeled, cut into 1 inch cubes
1	large	sweet potatoes, or yams	peeled, cut into 1 inch cubes
6	cups	chicken broth
1	teaspoon	dill weed
1/8	teaspoon	cayenne pepper
1	cup	green peas	frozen
1	cup	romaine leaves
1	x	salt	to taste

Directions

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.

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Nutrition Facts

Serving Size 233g

Amount per Serving

Calories 113 30% of calories from fat

	% Daily Value*
Total Fat 4.0g	6%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 5mg	2%
Sodium 299mg	12%
Total Carbohydrate 14.0g	5%
Dietary Fiber 2.0g	7%
Sugars 6.0g
Protein 6.0g	11%

Vitamin A	91%		Vitamin C	12%
Calcium	2%		Iron	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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