3 tbsp. butter
1 sliced onion
1 finely chopped leek
1 head iceburg lettuce
1 pkg. frozen peas
1/4 c. flour
2 1/4 c. chicken stock
2 1/4 c. water
Salt and pepper to taste
1/4 c. cream

Melt the butter in a saucepan, adding onion and leek. Saute for a few minutes. Add the lettuce and frozen peas. Mix the flour with some of the stock and add to the saucepan. Mix in the rest of the stock, water, salt, and pepper.

Bring to a boil. Simmer 5-10 minutes. Cool. Add cream. Blend in a blender until smooth. Return to the pan. Heat to serve.