Time of Year for Green Soups

I have too many cookbooks. I won't tell you how many I've never even cooked a single recipe from. I do get ideas, though, so that's good.
But I have one cookbook I could happily eat my way through. It's no longer "new" and it has never been hot or trendy. It's a book of delicious, homemade foods. Soup to nuts (and I've used recipes in the book for both nuts and soup).
It used to be called the Good Fat Cookbook by Fran McCullough, but then in subsequent printings, Dr. Barry Sears horned in and claimed co-authorship (he wrote the introduction). I think everything is back in balance now; the current edition has Fran as the rightful author.
Ms. McCullough used to edit Deborah Madison's books. She knows her way around a recipe, and likes to keep them simple and tasty. Here's my point: Everything always works. This is a book to USE.
So I have been loving her chilled, grated cucumber soup with buttermilk, onion, dijon mustard and sour cream. Made it a zillion times.
Today, though, I dared a little departure. There were fresh English peas in the fridge. Wouldn't they be so CUTE in this summery soup?
Bang, we shelled and lightly cooked a handful and stirred them in. Honestly, I was just going for cute. Didn't know how it would taste.
Tasted great. Sweet, springy, perfect.
Fran, I dicked with one of your recipes. Still friends?