Potage St. Germain

Directions

1. 1
   Place drained, dried peas in soup kettle.
2. 2
   Add chicken broth; bring to a boil; simmer on low for 10 minutes.
3. 3
   Skim froth from top of soup.
4. 4
   Melt butter in skillet; saute carrots and onions until onions are golden; add leeks and lettuce; simmer on low for 10 minutes.
5. 5
   Stir vegetable mixture into soup; add sugar and salt.
6. 6
   Simmer until split peas are tender, about 2 hours.
7. 7
   Put fresh peas through a sieve.
8. 8
   Force soup mixture through a sieve, also.
9. 9
   Return this combined mixture to the kettle.
10. 10
    Stir in cream and milk.
11. 11
    Heat just to boiling; stirring occassionally to prevent scorching.
12. 12
    Just before serving, add butter.
13. 13
    Garnish with a dollop of sour cream, a dash of sherry, or both.