I know you can buy them already shelled, but I like to pretend there's a certain freshness you gain on the journey from pod to pea (though I've got nothing to back that one up)
No soup here, but a spread, and a darned simple and tasty one. Do yourself a favor first, spring on some fancy bread. I don't want to see any bargain brand white defacing your table when only something artisanal, or at least multigrain, will do. Personally, I picked up some million grain/seed bread at the year round New Haven Farmer's market (Sono Bakery)
Of course, I'll gnaw on the stuff the whole ride home too, but whatever was left I slathered with this green goodness. You can easily scale this recipe up, depending on both your bounty, and patience for shelling the things.
Spring Peas, If you Please
1 cup Shelled peas
1/3 cup Hazelnuts
1 Tablespoon Fresh lemon juice
5 Leaves or so of Fresh mint
Extra virgin olive oil to combine
Salt/Pepper to taste
I tried a fork, a foodmill, and then resigned myself to food processor. Fresh peas are nothing if not resilient. Combine the peas, hazelnuts, lemon juice, mint, and salt/pepper in the food processor and get to whizzing. Slowly drizzle in the olive oil while running until a cohesive paste forms. You can add more, depending on the consistency you want. I left mine a paste chunky enough to stand up to the bread.
Rustic, verdant, and literally easy peasy. Celebrate the soon to open farmer's markets/farm stands (so exciting!) without even having to turn on your oven, or break a sweat.