chopped 1/2 cup italian parsley 4 tablespoons butter 3 tablespoons flour 1/4 cup dry sherry 1/2 cup sour cream dash salt and pepper 1.In a large heavy saucepan, combine the chicken broth, peas, lettuce, scallions and parsley. Bring to a boil over moderate heat. Reduce the heat to low and simmer for 15 minutes. 2.In a blender or food processor, puree the soup in bathces until very smooth. 3.In a large saucepan, melt the butter over low heat. Add the flour and cook, without letting the roux color. Whish in the pureed soup and the sherry. Bring to a simmer over moderate heat. Cook for 5 minutes to blend the flavors. Remove from the heat. The recipe can be prepared to this point up to 1 day ahead. Let cool, cover and lost the last part!