2 pkgs. frozen peas
2 leeks, sliced
About 20 spinach leaves
About 20 lettuce leaves
4 or 5 sprigs parsley
1/2 c. heavy cream or cream fraiche (optional)
2 tsp. sugar
2 chicken bouillon cubes
4 tbsp. butter (optional)
Salt and white pepper to taste
5 c. chicken broth

Put peas and sliced leeks in large heavy pan. Shred spinach and lettuce and add to pan with parsley, sugar and half the butter. Season with salt and white pepper, pour in 1 or 2 cups broth, and bring to boil. Simmer until peas are tender. Puree mixture in blender or cuisinart and return to pan. Add remaining stock. Bring just to boil and stir in bit by bit cream and 2 tbsp. butter. Sprinkle with tarragon or basil, or instead of cream, butter and herbs, and 1 tsp. sherry to each serving. Serves 10.