Spring green potato soup
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Spring green potato soup
  Potato    Vegetables    Soups    Greens  
Last updated 6/12/2012 1:01:03 AM. Recipe ID 24338. Report a problem with this recipe.
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      Title: Spring green potato soup
 Categories: Soups, Vegetables
      Yield: 8 servings
 
      1 tb Safflower oil
      1 lg Onion; minced
      1 lg Russet potato; peeled,
           - cut into 1-in cubes
      1 lg Sweet potato; peeled,
           - cut into 1-in cubes
      6 c  Chicken stock
           -=OR=- Canned Broth
           -(preferably low-sodium)
      1 ts Dried dillweed
    1/8 ts Cayenne pepper
      1 c  Frozen peas
      1 c  Packed sliced Romaine leaves
           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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Recipe ID 24338 (Apr 03, 2005)

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