6 c. shelled peas
2 c. chopped onions
2 med. carrots, sliced
2 1/2 c. shredded lettuce
2 doz. fresh mint leaves, crumbled
1/4 c. snipped parsley
3/4 tsp. salt
1/4 tsp. white pepper
7 c. chicken broth
1 1/2 c. half & half
3 tbsp. butter
1 tbsp. snipped chives
Croutons

Mix peas, onions, carrots, lettuce, mint leaves, parsley, 3/4 teaspoon salt, 1/4 teaspoon pepper and the chicken broth in 5 quart kettle. Heat to boiling; reduce heat and cover. Simmer until peas are tender, 20-30 minutes. Place soup about 3 cups at a time in blender; cover.

Blend on high speed until pureed. Refrigerate for 24 hours. Return soup to kettle. Stir in half & half, butter and chives. Season with salt and pepper. Sprinkle with snipped chives and snipped mint. Serve with croutons.