1. Add vinegar, salt, sugar, turmeric, lemon juice, garlic and black pepper to a medium saucepan; bring to a boil. Pour boiling vinegar mixture over cleaned ramps bulbs in a large bowl; set aside and let cool. Place in refrigerator while preparing soup.

2. Heat olive oil in an 8-quart stockpot and add onions, celery and garlic. Cook until vegetables are soft but not browned. Stir in split peas and chicken stock; bring to a boil then reduce heat to simmer for 1 to 1½ hours or until peas are very soft.

3. Stir in spinach and ramp greens into the split pea mixture; simmer an additional 5 minutes. Remove from heat and purée until extremely smooth. Stir in ham, black pepper and lemon juice. Serve hot topped with thinly sliced pickled ramps, a few drops of pickling liquid, and drizzle of olive oil.

Yield: 10 to 12 servings

Cook’s Note: Simmer the chicken stock with ham scrap or bone for 1½ to 2 hours before adding to the soup for deeper flavor.