Simplicity can really be best especially at this time of year when the new vegetables are young and tender. I was all prepared with scallions and mint when I set out to make this soup. They turned out not to be needed.
All it was was three pounds of shelled peas brought to a boil in four quarts (two sterile pack containers) of chicken stock.I lowered the heat until the mixture just bubbled lightly. I cooked it for around an hour and a quarter, or just until the peas were soft. The whole thing went through a food mill using the fine disc, but a food processor could do it all in batches. That was it. It didn't need even salt, but some could be added if desired.