Pea and ham soup has been my go-to comfort food over many years but I have tired of the heaviness and sludginess (is that a word?) of the way it is cooked in my family. I yearned to make it lighter, good in all seasons especially in spring when the leeks are amazing and the other members of the allium family are a revelation in our cooking. Simon Hopkinson inspired the making of the light flavorsome Ham Hock Broth as a separate exercise. I have introduced new vegetables to the broth but taken Simon's method of cooking the split peas separately. After I bring the broth, split peas and vegetables together, I put some in my favorite bowl, sprinkle chives generously and add a pat of my Sassy Spicy Butter. Bliss! Here is where I am happily placed gastronomically speaking right now. Tomorrow it might change.

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