1. Saute 1 1/2 cups scallions (diced - green part also) in 1/4 cup butter. Season with thyme, dill or basil to taste.

2. Slowly add 2 cups of milk, stirring constantly. Cook about 1 minute to thicken (keep stirring). Should get quite thick.

3. Add 5 cups raw peas, 2 cups chicken broth and 1 cubed potato.

4. Cover and simmer until potatoes are done.

5. Cool 10 minutes and put through blender - sieve to remove hulls.

6. Add salt and pepper to taste.

7. Serve hot or cold.