| 1 | Recipe by: barbara taub 1.in a large heavy saucepan, combine the chicken broth, peas, lettuce, scallions and parsley. |
| 2 | Bring to a boil over moderate heat. |
| 3 | Reduce the heat to low and simmer for 15 minutes. |
| 4 | 2.in a blender or food processor, puree the soup in bathces until very smooth. |
| 5 | 3.in a large saucepan, melt the butter over low heat. |
| 6 | Add the flour and cook, without letting the roux color. |
| 7 | Whish in the pureed soup and the sherry. |
| 8 | Bring to a simmer over moderate heat. |
| 9 | Cook for 5 minutes to blend the flavors. |
| 10 | Remove from the heat. |
| 11 | The recipe can be prepared to this point up to 1 day ahead. |
| 12 | Let cool, cover and |
| 13 | lost the last part! |
