|Shelled fresh peas/750 milliliter frozen green peas||3 Pound (3 Cups / 1 Kilogram)|
|Boston lettuce/Large bibb lettuce||2|
|Leeks||2 Small, cleaned and sliced|
|Water||1 Liter (4 Cups)|
|Butter||30 Milliliter (2 Tablespoon)|
|Rich cream/Light cream||125 Milliliter (1/2 Cup)|
Place in saucepan the shelled fresh peas or frozen peas, the lettuce coarsely shredded and the leeks.
Add the water and salt.
Bring to boil, then cook over medium heat until peas are tender: 15 minutes for fresh peas, 10 minutes for frozen peas.
Then drain the vegetables and reserve the liquid.
Pass the vegetables through a strainer or a presse-puree.
Return the puree to the saucepan and thin to the desired consistency with the reserved liquid.
Bring back to a boil, then add gradually the butter and the cream, while beating constantly.
Taste for seasoning and serve at once.
To serve cold, omit the butter and add the cream when ready to serve.