Fresh Spring Pea Puree with Mint

2 oz leeks, minced
2 oz onions, minced
1/4 fl oz vegetable oil
3.5 oz green leaf lettuce, shredded
11 oz fresh peas
20 fl oz vegetable stock
1 sachet:
6 each of chervil, parsley stems, white peppercorns
2.5-3 fl oz light cream or half & half
1/4 T salt
pinch of ground white pepper
1/2 T fine mint chiffonade

1.Saute leeks and onions in oil
2.Add lettuce and peas and smother briefly
3.Add stock and sachet, bring to boil
4.Reduce heat, simmer until all ingredients are very tender
5.Remove and discard sachet. Puree mixture in blender until smooth. Cover and refrigerate until needed.
6.To finish for service, add chilled cream to cold soup. Adjust seasoning as needed and salt and white pepper. Fold in mint chiffonade.

Recipe Courtesy of http://robertmorris.edu