4 cans chicken stock

1 package peas, tiny frozen ones

1 head lettuce -- shredded

1/2 cup scallion -- chopped

1/2 cup italian parsley

4 tablespoons butter

3 tablespoons flour

1/4 cup dry sherry

1/2 cup sour cream

dash salt and pepper

1.In a large heavy saucepan, combine the chicken broth, peas, lettuce, scallions and parsley. Bring to a boil over moderate heat. Reduce the heat to low and simmer for 15 minutes. 2.In a blender or food processor, puree the soup in bathces until very smooth. 3.In a large saucepan, melt the butter over low heat. Add the flour and cook, without letting the roux color. Whish in the pureed soup and the sherry. Bring to a simmer over moderate heat. Cook for 5 minutes to blend the flavors. Remove from the heat. The recipe can be prepared to this point up to 1 day ahead. Let cool, cover and

lost the last part!