Instructions
Trim the leeks by discarding the root and the dark green leaves.
Slice the leeks in half lengthwise.
Wash them under cold running water, then drain and slice them.
Separate the lettuce leaves and wash and drain them.
Heat the butter and vegetable oil in a large saucepan over medium heat.
When the butter has melted and looks foamy, add the leeks and onion and cook for .
Add the flour and blend into the other ingredients.
Cook for another minute.
Add the lettuce leaves, peas, sugar and some salt to taste.
Mix ingredients.
Gradually add the stock.
Cover the pan and cook for .
Puree the soup in a food processor, blender or with a hand blender.
Return the soup to the pan and add the cream.
Cook for another .
Serve, season with more salt, if needed and grindings of fresh pepper.
May also be served chilled.
Makes 4-6 servings