2 tbsp. butter
1 sm. onion, finely chopped
1 head lettuce, washed, sliced
2 c. frozen peas
4 c. basic chicken bouillon
Salt and pepper
Sugar to taste
4-6 tbsp. heavy cream
Croutons

Melt butter; soften onion and lettuce 4 to 5 minutes without browning. Measure 2 cups peas. Add 1 1/2 cups to soup pan; reserve remainder as garnish. Add bouillon, salt, pepper and sugar; cover. Cook gently until tender, about 20 minutes. Put into electric blender until smooth. Reheat soup; add reserved peas. Pour into soup cups. Add tablespoon cream to each cup. Serve with croutons. Yield: 4-6 servings.