750 g  Peas; shelled
Salt
Pepper, ground
1 md Onion; sliced
1 md Potato; sliced
1    Lettuce
250 g  Thin cream
750 ml Chicken stock
1/2    Lemon; juice

Slice the potatoes and onions thinly and put them in
a saucepan with the shelled peas (weighed shelled), the
lettuce and half the chicken stock. Bring gently to the
boil, cover and simmer quarter of an hour.

Pour into a blender or liquidiser and blend to a puree.
Return to the rinsed out pan, reheat and simmer 5
minutes. Now add the cream and the lemon juice. Season
well with salt and pepper, cool and chill. Serve well
chilled.