5 Tbs. olive oil
5 leeks (chopped)
3 cups lettuce
1/2 cup fresh mint (chopped)
6 cups chicken or beef stock (maybe substitute broth
or make inexpensive bouillon)
3 cups frozen or canned peas
1/2 tsp. lemon juice
Ground black pepper & salt to taste
Heat
oil in a large soup pan. Add leeks and cook until soft,
8 to 9 minutes.
Add lettuce and mint. Cook, stirring constantly, 3
minutes or until leaves wilt.
Add flavor liquid (stock, broth or bouillon), then
peas. Cook over low heat