Potage St. Germain

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!
-