Spring Green Potato Soup

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.