Instructions: 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

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