---------- Recipe via Meal-Master (tm) v8.01
       Title: Potage St. Germain
  Categories: Soups/stews, Ethnic
       Yield: 8 servings
   1 1/2 lb Dried peas, soaked                  2 ts Sugar
       3 qt Chicken broth                     1/2 ts Salt
       4 tb Butter                              2 c  Fresh green peas, cooked
       4    Carrots, peeled and grated        3/4 c  Cream
       2    Onions, grated                    3/4 c  Milk
       1    Large leek, chopped fine            1 tb Butter
       5    Lettuce leaves, diced                    Sour cream or sherry (opt)
   Place drained, dried peas in soup kettle.  Add chicken broth; bring to a
   boil; simmer on low for 10 minutes.  Skim froth from top of soup.  Melt
   butter in skillet; saute carrots and onions until onions are golden; add
   leeks and lettuce; simmer on low for 10 minutes.  Stir vegetable mixture
   into soup; add sugar and salt.  Simmer until split peas are tender, about 2
   hours.  Put fresh peas through a sieve.  Force soup mixture through a
   sieve, also. Return this combined mixture to the kettle. Stir in cream and
   milk. Heat just to boiling; stirring occassionally to prevent scorching.
   Just before serving, add butter. Garnish with a dollop of sour cream, a
   dash of sherry, or both. Elegant!