FRESH PEA and LETTUCE SOUP

    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