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INGREDIENTS
2 Lbs. fresh peas shelled, or (2) 10oz. packages of frozen peas
1 Cup tender inner leaves from a head of romaine lettuce, chopped
2 Tbs. butter or margarine
4 ½ Cups vegetable broth
5 oz. soft tofu
10 Cups skim milk or unsweetened soy milk
Salt & Pepper to taste

DIRECTIONS
In a stock pot, sauté peas and romaine lettuce in butter or margarine.
Add ½ cup broth cook for 4 minutes.
Add remaining broth and simmer 15-20 minutes.
Set aside to cool.
Using a blender or food processor, puree in batches with tofu until smooth.
Force through strainer to remove fiber.
Add puree to milk and heat to desired temperature. Do not boil.
Season with salt and pepper.