2 quarts chicken or well flavored vegetable stock
1/4 cup flour
3 medium leeks, sliced crosswise, white part only
Small bunch of celery, sliced crosswise, inner stems only
1 cup fresh green peas
Pinch sugar
salt and white pepper to taste
Small head romaine, inner leaves, shredded
3 slices white bread, 1/4 inch diced
Butter or vegetable oil, for frying