Spring Green Potato Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Safflower oil,
1 large: Onion, minced
1 large: Russet potato, peeled, cut into 1-in cubes
1 large: Sweet potato, peeled, cut into 1-in cubes
6 cup: Chicken stock =OR=- Canned Broth, preferably low-sodium
1 tsp: Dried dillweed,
1/8 tsp: Cayenne pepper,
1 cup: Frozen peas,
1 cup: Packed sliced Romaine leaves,
Salt to taste,
Directions:
This isnt 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. Its bright
green when freshly made; the color lightens on storage but its 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
Source from luhu.jp
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. Its bright
green when freshly made; the color lightens on storage but its 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
Source from luhu.jp