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Friday, May 29, 2015

Trinidad Corn Soup

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

  • Servings: 6
  • 2 tablespoons vegetable oil
  • 2 onions, chopped
  • 3 garlic cloves
  • 1 lb potato, peeled and quartered
  • 2 carrots, diced
  • 1/3 cup chives, chopped
  • 1/4 cup celery, finely chopped
  • 1/3 cup fresh thyme, chopped
  • 3/4 cup yellow split peas
  • 2 pimento pepper (optional)
  • 8 cups chicken stock
  • 1 scotch bonnet peppers or 1 habanero pepper, left whole
  • 1/2 cup coconut milk (optional)
  • 6 ears corn, cut into 2inch pieces
  • 8 dumplings (or more)
  • 1/4 cup culantro, chopped (substitute cilantro)
  • salt
  • black pepper

Recipe

  • 1 in a large soup pot heat oil.
  • 2 add the onions and garlic and saute until fragrant.
  • 3 add the potatoes, carrots, celery, thyme and pimento peppers and cook for about 5 mins stirring constantly.
  • 4 add the split peas and stock.
  • 5 add salt and black pepper to taste.
  • 6 add the scotch bonnet pepper and if using the coconnut milk.
  • 7 cover the pot and simmer for about an hour until peas are soft.
  • 8 use an immersion or ordinary blender and puree soup to a thick and creamy consistency and return to the pot.
  • 9 add corn and dumplings and cook for a further 20 minutes until corn is cooked and the dumplings float to the surface.
  • 10 add culantro, remove from the heat, taste and adjust seasonings.
  • 11 if soup is too thick at any time, add water.

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