1 3/4 lbs. fresh green peas
1 (10 1/2 oz.) can low sodium chicken broth
1/2 c. water
1/4 c. sliced green onions
1 clove garlic, sliced
5 whole cloves
1 sm. bay leaf
1/4 c. diced carrot
1 c. thinly sliced Boston lettuce, about 1/2 head

Shell and wash peas; set aside. Combine chicken broth and next 5 ingredients in a saucepan. Bring to a boil over medium-high heat; cook, uncovered, 20 minutes or until reduced to 1/2 cup. Strain; discard solids.

Return cooking liquid to saucepan; bring to a boil. Add peas and carrots. Cover, reduce heat and simmer 3 minutes. Uncover and simmer 7 minutes or until tender. Remove from heat and stir in lettuce. Yield: 5 servings (about 61 calories per 1/2 cup serving).