Spring Pea Puree & Mint

8 oz minced leeks
8 oz minced onions
1 fl oz vegetable oil
14 oz shreadded green leaf lettuce
2 # 12 oz fresh peas
80 0z Vegetable stock
1 sachet= 6 chervil 6 parsley stems and 6 white peppercorns
10 to 12 fl oz ligh cream or half and half
1 tbsp salt
1/4 tsp white pepper
2 tbsp fine mint chiffonade

1. saute leeks onions un oil
2. add lettuce and peas and smother briefly
3.add stock and sachet bring to boil
4. reduce heat and simmer until all ingredients are very tender
5. remove and discard sachet. puree mixture in a blender until smooth cover and refrigerate
6. finish for service add chilled cream to cold soup adjust seasoning as needed with salt and pepper. fold in mint chiffonade or garnish each with chervil pluche