Instructions: Place the peas, salt, sugar, water, shallots, and lettuce leaves in a saucepan and simmer, uncovered, for about 8 minutes. Puree the mixture in a blender or food processor. Season with salt and white pepper. If the puree is too thick, thin with cream or yogurt. Place in a serving bowl and serve hot.

Can be made up to 25 hours ahead; refrigerate; reheat gently.

This recipe serves 4.

Variations: Substitute broccoli, asparagus, or green beans for the peas, omit the sugar.

Add about 2 teaspoons fresh chopped mint to garnish the pea puree.

Comments: Shallots and lettuce add a distinctive and refined flavor to this recipe. This is excellent with beef, veal, lamb, and turkey dishes.

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