Title: Iced Summer Green Pea Soup
Categories: Soup Vegetable British
Yield: 4 Servings

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.

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