My husband Stephen does not enjoy vegetables, but he loves peas. I am always looking for new ways to cook peas beside the usual heap rolling around on the plate. This luscious green-hued sweet ripe pea soup is the perfect spring dish. I use fresh English peas whenever I can find them, but the frozen variety work just as well. In fact, in the winter months, when I use frozen peas, I serve this soup hot with a dollop of crispy pancetta and warm crusty bread. In the warmer months, I like to serve this soup chilled. It is so refreshing. I enjoy a glass of Centanni Falerio, which is a blend of three indigenous grapes of Le Marche, Passerina, Pecorino, and Trebbiano.