Spring Green Potato Soup
Yield
8 servingsPrep
15 minCook
40 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
safflower oil
|
|
| 1 | large |
onions
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
|
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| 1 | cup |
green peas
frozen |
|
| 1 | cup |
lettuce leaves
|
*
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
safflower oil
|
|
| 1 | large |
onions
minced |
|
| 1 | large |
russet potatoes
peeled, cut into 1 inch cubes |
*
|
| 1 | large |
sweet potatoes, or yams
peeled, cut into 1 inch cubes |
|
| 1.4 | l |
chicken broth
|
|
| 5 | ml |
dill weed
|
|
| 0.6 | ml |
cayenne pepper
|
|
| 237 | ml |
green peas
frozen |
|
| 237 | ml |
lettuce 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.
Purée 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.
