Spring Pea Puree and Mint

Ingredients:
Minced Leeks 2 oz.
Minced Onions 2 oz.
Vegetable Oil 1 1/2 tsp.
Shredded Green Leaf Lettuce 3 1/2 oz.
Fresh Peas 11 oz.
Vegetable Stock 20 fl. oz.
Half-and-Half 2 1/2 - 3 fl. oz.
Salt 3/4 tsp.
Ground White Pepper as needed
Fine Mint Chiffonade 1 1/2 tsp.
Sachet: 6 chervil
parsley stems
6 peppercorns
Directions:
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 and simmer until tender
5. Remove sachet. Puree until smooth. Refrigerate.
6. Add chilled cream to soup. adjust seasoning with salt and pepper, Fold in mint chiffonade, or garnish with cervil pluche.