Boil 6 1/5 cups (1.5 liters) salted water and drop the fresh peas in to boil. When soft, drain and puree them. Bake flour for a few minutes in a dry pan, then dilute it with fresh milk, stirring constantly to get a smooth mixture. Dilute the mixture with a bit of pea soup.
Add and blend the peas and simmer over low heat. Season with salt and 1-2 tablespoons oil.
Serve the soup hot, sprinkled with fresh dill and aromatic bread cubes.