Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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