Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Dried peas, soaked
3 qt Chicken broth
4 tb Butter
4 Carrots, peeled and grated
2 Onions, grated
1 Large leek, chopped fine
5 Lettuce leaves, diced
2 ts Sugar
1/2 ts Salt
2 c Fresh green peas, cooked
3/4 c Cream
3/4 c Milk
1 tb Butter
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!

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