Our version is a New Year’s Day tradition, made a stock rendered from the leftovers of the Christmas ham. It’s roughly the color of Oscar the Grouch. And depending on whose grandmother is making it, the soup’s texture can range from a coarse bisque to an almost solid mass with which you can spackle a wall. I’ve had pea soup so thick I’ve been tempted to make it into patties, coat it in Panko, and pan fry it. Actually, I may try that tonight.