Potage St. Germain

Serves:

Ingredients:

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

Method:

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!