Trinidad Corn Soup
User Reviews
0
0 reviews
Unrated
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Total Time
1 hr 15 mins
-
Servings
4 servings
-
Course
Soup
Trinidad Corn Soup
Report
A simple and flavorful recipe that's sure to be a favorite.
Share:
Ingredients
- 4 corn ears, fresh
- 1 clove garlic chopped
- 1 celery chopped, stalks
- 1/4 cup onion chopped
- 1 carrot sliced into discs, medium
- 1/3 cup yellow split peas
- 1/4 cup bell pepper diced, red
- 1/4 cup green bell pepper diced
- 1 Scotch bonnet peppers (optional) to taste
- red pepper sauce to taste, Hillo brand
- salt to taste
- black pepper to taste
- 1 cup coconut milk Kendel brand
- 1 sweet potato diced, medium
- 1 thyme sprig
- 1.5 cups stock 1/2 cup
- 4 cups water
- 2 leaves cilantro chopped
- 1 tablespoon neutral cooking oil generic cooking oil
For the dumplings:
- 1 cup flour
- 1/2 cup water
- 1/2 tsp salt optional
- 1/2 tsp baking powder
Instructions
- Chop 3 ears of corn into pieces of about 2-inches each and shave the kernels off the remaining cob.
- Shave the corn kernels off the remaining corn cob.
- In a deep soup pot, heat the oil over a medium-high heat and fry the finely chopped onion until translucent. Add the garlic and celery and sauté for a further 2 minutes.
- Once softened, add the split peas, shaved corn, cilantro thyme, sweet potato along with the oregano, thyme salt and pepper. Sauté for a couple of minutes.
- Add 2 cups water and 1.5 cups of stock and cilantro to the pot, and bring to a boil.
- Once boiling, lower the heat to low and simmer until the split peas are soft (about 25-30 minutes, adding more water as necessary to maintain the level of the liquid).
- Once the split peas are cooked, use the back of a spoon to mash them up a bit. If you prefer a creamier soup you can also blend the soup to a creamy consistency at this point using an immersion blender.
- Add the coconut milk, scotch bonnet pepper, and 2 cups of water and bring to a slow boil.
- Prepare the dumplings by combining the water, flour, baking powder and salt together and knead to form a dough. Form the dumplings by hand by rolling into small balls between your palms,
- Finish up the soup by adding the cut corn pieces, dumplings, carrots, and bell peppers to the pot.
- Season with salt, pepper, and pepper sauce to taste.
- Continue to simmer until the dumplings and vegetables are cooked through (about 15 minutes).
- Serve and enjoy!
Notes
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
