During the spring months, peas are one of my favourite vegetables. They seem underused in general, which is a pity because when cooked well they are so sweet and crunchy. Pea shoots add more depth of colour and flavour to this soup. They can be hard to find, although you can usually find them at farmers’ markets or good supermarkets – it will definitely be worth your trouble. The freshness of peas combined with the rich saltiness of pancetta makes this a soup with style and substance.