8 c. water
1 tsp. salt
20 oz. frozen sm. baby peas (about 4 c. shelled peas)
2 tbsp. butter
2 leeks, cleaned and sliced coarsely (about 4 c. loose)
2 tbsp. regular Cream of Wheat

Bring water and salt to a boil. Add frozen peas and bring to a boil. Uncover and boil 1 minute. Drain, reserving the liquid. Process the peas, still hot, in the food processor until very smooth. Strain through a food mill to eliminate remaining skin.

Melt the butter in a saucepan and add the leeks. Saute the leeks on medium heat for 5 minutes. Sprinkle Cream of Wheat on top and mix in. Add the liquid from the peas. Bring to a boil and boil gently, uncovered, for 15 minutes. Drain, reserving the liquid, and process the solids in the processor.

Combine the solids with pea puree and liquid and bring to a boil. Set aside. 2 tbsp. fresh chopped mint Salt and pepper to taste

At serving time, bring the vegetable mixture to a boil and add the cream. Add salt and pepper is needed and serve with fresh mint sprinkled on top. Yield: 8 servings.