Lettuce ? most people query. YES, LETTUCE ADDS TO THE FRESHNESS! This delicious soup is from Darina Allen's recipe at The Ballymaloe Cookery School in Shanagarry, Ireland. Fresh peas arre the best, but top quality frozen peas make a wonderful soup, hot or cold, the year round. Take care not to overcook and NEVER put a lid on while cooking the soup - it takes away the beautiful bright green color. 1-½ lbs peas, fresh or frozen (Early June peas are marvelous) ½ oz. Butter or olive oil 2 medium onions, chopped ½ of a medium size lettuce or 1 small head 1-½ pints (3 ¾ cups) salted water Pepper to taste Pinch of sugar ( optional) 3 Tablespoons cream Herb sprig as you wish (mint, cilantro, basil) Sauté the onion in butter or olive oil. Add the peas, lettuce, herb sprig and hot salted water Season with pepper and/or with sugar, if you wish Bring to a boil and cook for about 5 minutes, until peas are tender Pour into a blender Add cream Taste, season Serve hot or clod |