I know most people think of chilly fall days when they hear pea soup. Not this version. It is decidedly a spring soup and if you can lay your hands on fresh peas in the shell all the better. Frozen peas work but it is not at all the same, in fact, if I didn't have fresh peas I would use sugar snaps or snow peas. <br /> <br /> Note: I cook farro really simply. I put it in a pot of lightly salted water. The water covers the grains by at least three inches. I bring it to a boil, boil two minutes then turn off the heat and cover the pot. I then let the pot sit on the stove for two hours but no longer then three. I drain it and now it is al dente. A half cup of dry will make one cup or more of cooked farro.

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