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