Serves 6 to 8
• 3½ lbs. fresh peas (about 4 cups shelled)
• 1½ qts. water
• ½ medium-sized onion, chopped
• 3 to 4 good-sized sprigs parsley
• 1 tsp. salt.
• ½ tsp. sugar
• 1 small head butter or Boston lettuce (5 to 6 oz.)
• 4 Tbs. butter
• ½ cup dry white wine
• ¼ cup heavy cream
• dash of white pepper
• garnish
• Small Dumplings for Soup
1. Shell the peas and put them in a large pot with the water, onions, parsley, salt, and sugar. Bring to a boil, lower the heat, and simmer the soup for about 40 minutes.
2. Wash and coarsely chop the lettuce. Melt 3 tablespoons of the butter in a skillet and sauté the lettuce in it until the lettuce is completely soft and most of the excess liquid has evaporated. Add the lettuce and butter to the soup and continue simmering it for another 10 minutes.
3. Purée the soup in a blender, about 2 cups at a time, and return it to the pot. Add the wine and the cream, adjust the seasoning with more salt and a dash of white pepper, and stir in the remaining 1 tablespoon butter. Heat to the simmering point and serve with small dumplings.
