sea salt and freshly ground black pepper,
1 head iceberg (web) lettuce, trimmed and
1/3 cup (3 fl oz / 90ml) crème fraiche
1 tbsp chopped chives, for garnish
Remove peas from pods and discard pods.
Warm oil in a large saucepan over medium heat. Add leeks and potatoes
and cook for 2 minutes, stirring constantly. Add peas, sugar and stock.
Increase heat to bring mixture to a boil, then reduce heat to medium-low
until liquid is at a steady simmer. Cover and simmer for 10 minutes.
Stir in lettuce, cover and cook until
potatoes are tender, about 3 minutes.
Pour soup into a large bowl. Working in
batches, ladle soup into a food processor and process until smooth,
about 30 seconds. Return soup to saucepan and stir over low heat until
heated through, about 3 minutes.
Serve in heated bowls, topping each
serving with crème fraiche and chives.