green onion, chopped
1In a large heavy saucepan, combine the chicken broth, peas, lettuce, scallions and parsley; bring to a boil over moderate heat.
2Reduce the heat to low and simmer for 15 minutes.
3In a blender or food processor, puree the soup in batches until very smooth.
4In a large saucepan, melt the butter over low heat; add the flour and cook, without letting the roux color.
5Whisk in the pureed soup and the sherry; bring to a simmer over moderate heat.
6Cook for 5 minutes to blend the flavors; remove from the heat.
7The recipe can be prepared to this point up to 1 day ahead.
8Let cool, cover and serve.