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1
Heat a large saucepan over high heat for about 1 minute.
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2
Add 4 tablespoons butter, and when it foams, stir in the onion, curry powder, and 1 teaspoon salt.
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3
Turn the heat down to medium and cook 5 to 7 minutes, until the onion is translucent and just starting to color.
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4
Add the lettuce, peas, 1 1/4 teaspoons salt, sugar, and remaining butter.
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5
Stir to coat well, and cook another 4 to 5 minutes, until the lettuce is wilted.
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6
Stir in the whole mint leaves, add the stock, and bring to a boil over high heat.
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7
Turn down to a low simmer, and cook until the peas are just tender.
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8
(This may happen very quickly.
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9
Taste one to check for doneness.)
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10
Strain the soup over a bowl.
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11
Put half the pea mixture into a blender with 1/2 cup of the stock or water.
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12
(You will need to puree the soup in batches.)
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13
Process on the lowest speed until the mixture is pureed.
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14
With the blender running at medium speed, slowly pour in more of the stock, until the soup is the consistency of heavy cream.
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15
Turn the speed up to high, and blend for at least a minute, until completely smooth.
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16
Set aside, and repeat with the second batch.
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17
Add 1/2 teaspoon lemon juice, and taste for seasoning.
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18
Pour the soup into six bowls, spoon some creme fraiche in the center of each, and scatter the sliced mint over the top.
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19
Or serve family-style in a tureen, garnish with mint, and pass the creme fraiche on the side.
