2 lb Fresh pea pods

1/2 c Unsalted butter

8 Green onions -- thinly sliced

2 qt Chicken broth

2 tb Fresh tarragon -- minced

16 Romaine lettuce leaves

1/2 c Creme fraiche

Salt & freshly ground pepper 1 pn Sugar, optional

Fresh lemon juice Creme fraiche Fresh sprigs tarragon Steamed fresh green peas

Snap ends and remove strings from pea pods. Melt butter in heavy large saucepan over medium heat. Saute pods and onions until onions are tender, about 5 minutes. Add broth and minced tarragon and bring to boil. Reduce heat and simmer 15 minutes. Mix in romaine and simmer 5 minutes. Puree soup as finely as possible in batches in processor using on/off turns, about 5 minutes. Strain through fine sieve into bowl. Stir in 1/2 cup creme fraiche. Season with salt, pepper and sugar or lemon juice if desired. Cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours. (Can be prepared 1 day ahead.) Just before serving, ladle soup into individual bowls. Top with dollop of creme fraiche and fresh tarragon sprig. Garnish with fresh peas if desired.