Categories: Soups/stews, Ethnic 
      Yield: 8 servings 
  
  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!