Two Pea Soup with Fresh Mint - Adapted from Williams-Sonoma

This is a wonderful pea soup that can be served hot or cold, as a main or first course. Start by trimming 8 oz. sugar pea pods to remove all the tough parts.  Finely dice 6 green onions, white parts only.  Saute them in 2T olive oil until tender.  Add the pea pods, 8oz. fresh peas which have been shelled, one small head of bib lettuce, chopped and 2 14 oz. cans of chicken stock.  Bring to a boil and simmer for 10 min.  Remove the mix to a food processor and blend until smooth.  Finish with 1/4C sour cream and garnish with chopped fresh mint and chives.