We all know about the classic split-pea and ham soup, often pale green in color. This soup is not that. I cook fresh peas in a flavorful stock and blend with it mint for a refreshing, bright green soup made even better garnished with crisp pancetta and croutons. It’s delicious served either hot or cold. You can also make it year-round using widely available frozen peas. I avoid canned peas, as I find that their color and flavor pale in comparison. Double the recipe as needed; this soup will keep in the fridge for up to 2 days. Serves 4 For the Stock 6 cups water 1 small onion, cut into quarters, peels reserved 2 celery stalks, diced 1 carrot, sliced into 1-inch pieces 1/2 cup mixed fresh herbs and stems 20 peppercorns 1 bay leaf For the Soup 8 ounces pancetta, diced 2 slices white bread, diced into 1/4-inch …