2 lb Fresh pea pods
1/2 c  Unsalted butter
8    Green onions; thinly sliced
2 qt Chicken broth
2 tb Fresh tarragon; minced
16    Romaine lettuce leaves
1/2 c  Creme fraiche
Salt & freshly ground pepper
1 pn Sugar, optional
Fresh lemon juice
Creme fraiche
Fresh sprigs tarragon
Steamed fresh green peas

Snap ends and remove strings from pea pods. Melt butter in heavy large
saucepan over medium heat. Saute pods and onions until onions are tender,
about 5 minutes. Add broth and minced tarragon and bring to boil. Reduce
heat and simmer 15 minutes. Mix in romaine and simmer 5 minutes. Puree soup
as finely as possible in batches in processor using on/off turns, about 5
minutes. Strain through fine sieve into bowl. Stir in 1/2 cup creme
fraiche. Season with salt, pepper and sugar or lemon juice if desired. Cool
to room temperature. Cover and refrigerate until well chilled, at least 4
hours. (Can be prepared 1 day ahead.) Just before serving, ladle soup into
individual bowls. Top with dollop of creme fraiche and fresh tarragon
sprig. Garnish with fresh peas if desired.