Sensational St Germain soup

Here's a great dish that gives peas a purpose!

thinly sliced onions

2 tbsp

butter

5 cups

chicken broth

peeled, cubed potato

4 cups

frozen peas

2 cups

chopped lettuce, (such as green leaf, romaine, etc.)

½ cup

15% cooking cream, (optional)

To taste

croutons

To taste

fresh chervil leaves

In a large pot over medium-high heat, soften the onions in the butter. Add the broth and potato and bring to a boil. Simmer for 20 minutes or until the potato is tender.
Add the peas and lettuce and bring to a boil. Simmer for 2 minutes.
In a blender, purée the soup until smooth. Season with salt and pepper. Strain and add the cream, if desired.
Serve in bowls and garnish with the croutons and chervil.