Trini Corn Soup

20 ingredients
11 steps

Ingredients

  • 3/4 cup yellow split peas, washed
  • 8 cups vegetable stock
  • 1 lb english potato, peeled and quartered
  • 2 onions, chopped
  • 3 garlic cloves, minced
  • 2 carrots, diced
  • 1/3 cup fresh thyme, chopped
  • 1/4 cup celery, chopped
  • 1/3 cup chives, chopped
  • 6 ears corn, cut into 2 inch pieces
  • 1 congo hot pepper
  • 2 pimento pepper, seeded and chopped
  • 2 tablespoons vegetable oil
  • 1/2 cup cilantro, chopped
  • 1/2 cup coconut milk (optional)
  • For dumplings
  • 2 cups flour
  • 1 teaspoon butter
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Directions

  1. 1
    for dumplings: Place all ingredients in a mixing bowl and rub the butter into the flour until the mixture is grainy, slowly add the water and knead into a stiff dough. Cover and let it rest for about 30 minutes.
  2. 2
    Divide the dumpling dough into two pieces,roll each dough into a long rope about 12 inches in length and cup into 2 inch lenghts.
  3. 3
    Drop into the boiling soup.
  4. 4
    Soup: In a large soup pot, heat the oil.
  5. 5
    Saute onions and garlic until fragrant.
  6. 6
    Add potatoes, carrots, chives, celery, peminto peppers and thyme and cook for about 5 minutes.
  7. 7
    Add split peas and broth, season with salt and freshly ground black pepper and bring to a boil.
  8. 8
    Add the Congo pepper and coconut milk, then cover and simmer for about 1 hour until the peas are soft.
  9. 9
    Puree the soup to a thick and creamy consistency, return to the pot.
  10. 10
    Add corn and dumplings and continue to cook for a further 20 minutes until the dumplings float to the surface.
  11. 11
    add the cilentro, remove from the heat, adjust the seasonings to taste.

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