Potage St. Germain

Servings: 8
Ingredients:

1 1/2 lb Dried peas, soaked                  2 ts Sugar
-overnight                        1/2 ts Salt
4 tb Butter                              2 c  Fresh green peas, cooked
4    Carrots, peeled                   3/4 c  Cream
-and grated                       3/4 c  Milk
2    Onions, grated                      1 tb Butter
1 lg Leek, chopped fine                       Sour cream or sherry (opt)
5    Lettuce leaves,                     3 qt Chicken broth
-chopped fine

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! Serves 8

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