Yield: 8 servings
|1½ pounds||Dried peas, soaked|
|3 quarts||Chicken broth|
|4 \N||Carrots, peeled and grated|
|2 \N||Onions, grated|
|1 \N||Large leek, chopped fine|
|5 \N||Lettuce leaves, diced|
|2 cups||Fresh green peas, cooked|
|\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!