Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Dried peas, soaked |
| 3 quarts | Chicken broth |
| 4 tablespoons | Butter |
| 4 \N | Carrots, peeled and grated |
| 2 \N | Onions, grated |
| 1 \N | Large leek, chopped fine |
| 5 \N | Lettuce leaves, diced |
| 2 teaspoons | Sugar |
| ½ teaspoon | Salt |
| 2 cups | Fresh green peas, cooked |
| ¾ cup | Cream |
| ¾ cup | Milk |
| 1 tablespoon | Butter |
| \N \N | Sour cream or sherry (opt) |
Place drained, dried peas in soup kettle. Add chicken broth; bring to a boil; simmer on low for 10 minutes. Skim froth from top of soup. Melt butter in skillet; saute carrots and onions until onions are golden; add leeks and lettuce; simmer on low for 10 minutes.
Stir vegetable mixture into soup; add sugar and salt. Simmer until split peas are tender, about 2 hours. Put fresh peas through a sieve. Force soup mixture through a sieve, also. Return this combined mixture to the kettle. Stir in cream and milk. Heat just to boiling; stirring occassionally to prevent scorching. Just before serving, add butter. Garnish with a dollop of sour cream, a dash of sherry, or both. Elegant!