Green Pea and Lettuce Soup

As soon as the first English peas of the season appear, I rush to make this soup. I suppose you could use frozen peas, but the texture will be different and somewhat less rich. For the lettuce you can use romaine, butter, or an assortment of greens. You do not need very much stock because as the lettuce cooks, it gives off quite a bit of liquid. For a garnish, try a mint cream, or a lemon cream and diced prosciutto, or fried bread croutons.