Trini Corn Soup Recipes

Steps:

• 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.
• 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.
• Drop into the boiling soup.
• Soup: In a large soup pot, heat the oil.
• Saute onions and garlic until fragrant.
• Add potatoes, carrots, chives, celery, peminto peppers and thyme and cook for about 5 minutes.
• Add split peas and broth, season with salt and freshly ground black pepper and bring to a boil.
• Add the Congo pepper and coconut milk, then cover and simmer for about 1 hour until the peas are soft.
• Puree the soup to a thick and creamy consistency, return to the pot.
• Add corn and dumplings and continue to cook for a further 20 minutes until the dumplings float to the surface.
• add the cilentro, remove from the heat, adjust the seasonings to taste.

Steps:

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