2 c. fresh peas or 10 oz. frozen peas
2 c. shredded lettuce
2 bouillon cubes, dissolved in 2 c. boiling water
1/4 c. tomato juice
1/4 c. chopped scallions
1 tsp. dried parsley
1/4 tsp. white pepper
1/4 tsp. dried thyme, crushed
1/2 c. heavy cream

Combine everything except heavy cream. Bring to a boil. Reduce heat and simmer 20 minutes. Cool slightly. Blenderize until smooth. Add heavy cream; stir and serve. Serves 4.