2 tbsp. butter
2 c. frozen green peas
1 head lettuce, coarsely chopped
4 or 5 green onions, chopped
6 c. chicken broth
1/4 c. whipping cream
1/2 to 1 tsp. dried tarragon
Salt & pepper to taste
Croutons for top of soup

Cook the first 4 ingredients for 5 minutes in a medium size pan on low heat. Add chicken broth, bring to a boil, reduce heat and simmer for 15 minutes. Transfer the vegetables from the broth to a food processor or blender and puree. Return to saucepan and stir in cream. Add seasonings. Heat and serve with croutons as garnish.