English Pea & Lettuce Soup

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2 leeks, or about 2 cups sliced

2 tablespoons unsalted butter

1 1/2 quarts chicken stock, or 1 quart purchased broth diluted with 2 cups water

1/2 pound dark green romaine lettuce outer leaves and tops (from one large head), stems removed

2 cups shelled fresh English peas (from 2 pounds in the pod) or frozen peas

-- Salt and pepper

1/2 cup plain yogurt, sour cream or whipping cream

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