3 tbsp. unsalted butter
2 c. fresh or frozen peas
1 med. size head butter
4 scallions, chopped
6 c. chicken stock or water
Salt and pepper to taste
6 leaves fresh tarragon, finely chopped
Croutons (1/2 inch cubes of French bread sauteed in olive oil until brown and crisp)
Health cream or creme fraiche, optional

Melt butter in and add peas, lettuce and scallions. Cook over medium low heat for 5 minutes. Do not brown them. Add stock, bring to boil, reduce to simmer and cook until peas are tender, 10 to 15 minutes. Puree soup in blender or food processor. Season with salt and pepper and add tarragon. Serve hot or cold with croutons. You can enrich soup with a few tablespoons of heavy cream, if you wish.