Yellow Split Pea Soup with Pepperoni

Another French-Canadian dish, yellow split pea soup, has a history as old as the first settlers. Going all the way back to Les Habitants, 400 years of comfort has bequeathed this super simple and hearty blend of sustenance. Traditionally, hock ham is the meat used to add a full bodied, smoky flavour, but in this version, it is replaced with pepperoni for a zealous and heated brightness. Serves at least six hefty bowls, leftovers keep well for four days.

INGREDIENTS

• 2 c. yellow split peas
• 500 grams pepperoni sticks
• 1 chicken bouillon cube (organic preferred)
• 1 large onion
• 2 large carrots
• 5 large cloves garlic
• 2 tsp. dried thyme
• Sea salt and pepper to taste
• coconut oil or butter for cooking
• 12.5 c (3.5 L) filtered water

Chop the onion and carrot and sauté them in a large stock pot for five-seven minutes, adding sea salt. While the onion and carrots caramelize, chop the garlic and rinse the yellow split peas. Add the garlic, pepper and thyme, sauté another minute and then add the yellow peas and water. Bring to boil and reduce to a simmer for approximately 1.5 hours, until the lentils are soft. 

While the soup is simmering, chop the pepperoni sticks. When the lentils are soft, add a third of the pepperoni sticks, then purée the soup with an immersion blender. Add the rest of the pepperoni aside from some pieces to save as garnish.