In February, as Eric and I talked about what would be in season come spring and summer, I turned to him and said, “Wouldn’t it be cool if we could make a split pea and ham soup, but with fresh peas? Turn it on its head, make it light? I want to do this as an homage to my dad for Father’s Day.”

I wasn’t sure he’d get the idea, not having the specific attachments to people and places that I had for this food. Turns out, he’s a major split pea & ham soup fan. Of course he is.

We discussed this dish for months before serving it. The goal was to elevate a simple bowl of grains, something we might look past in the culinary world in favor of showier things and yet is a staple in homes everywhere.

The first night we served it, I admit to having a small crisis of confidence.