Creme pea soup francaise

1. Put peas, rice and salt in 1 cup bouillon, cover, bring to boil and cook 6 to 8 minutes, lifting cover 3 to 4 times to help peas keep their green color.
2. Drain.
3. Reserve broth.
4. Pureei heavier part of mixture in a blender, ½ cup at a time, adding 1 t. of broth with each half cup. Put puree, milk and 4 cups of stock or bouillon in saucepan and heat to boiling point.
5. Add sugar and stir and cook for 10 minutes or until soup has thickened slightly.
6. Blend egg yolks with cream and mix with the soup.
7. Seasoni to taste and garnish with shredded lettuce cooked 1 minute in remaining ¼ cup of bouillon or stock.
8. Serves 8 and makes them feel a lot better.