Iced summer green pea soup

1. Slice the potatoes and onions thinly and put them in a saucepan with the shelled peas (weighed shelled), the lettuce and half the chicken stock.
2. Bring gently to the boil, cover and simmer quarter of an hour.
3. Pour into a blender or liquidiser and blend to a puree.
4. Return to the rinsed out pan, reheat and simmer 5 minutes.
5. Now add the cream and the lemon juice.
6. Seasoni well with salt and pepper, cool and chill.
7. Serve well chilled.