Sometimes a food becomes so iconic for one dish that it’s rarely seen in preparations otherwise. This is certainly the case for split peas, which I’ve seldom eaten, seen, heard about, nor read about being used for anything else than soup. And that soup carries the stigma of being cooked with a ham bone, most commonly. This is still a soup-y dish, but it doesn’t adhere to the status quo for split peas. Because there’s really no need to.