Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Safflower oil -=OR=- Canned Broth
1 lg Onion; minced -(preferably low-sodium)
1 lg Russet potato; peeled, 1 ts Dried dillweed
- cut into 1-in cubes 1/8 ts Cayenne pepper
1 lg Sweet potato; peeled, 1 c Frozen peas
- cut into 1-in cubes 1 c Packed sliced Romaine leaves
6 c Chicken stock Salt to taste

This isn't 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. 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.

Makes 6 1/2 Cups

ABBY MANDEL - PRODIGY GUEST CHEFS COOKBOOK

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