Of all the soups that have ever seen the light of day, split pea might just be the humblest. A simple yet magical combination of dried legumes, bacon, and aromatics is all it takes to transform lowly pantry staples into dinner. But! This is not your standard split pea. This is Golden Split Pea Soup, stained yellow from turmeric, with a kick of fresh ginger throughout. It’s warm and cozy, perfect for a nationwide snowstorm or a stick-to-your-bones kinda night.  You’ll use shallots two ways here– cooked down into the soup itself and sizzled in bacon fat for a crispy frizzled shallot topping. A cold, tangy dollop of sour cream and a handful of fresh mint and extremely un-optional toppings. We stay humble–but never boring.