Monday, July 25, 2011

Corn Soup

This nourishing and tasty soup is always available in Trinidad from roadside vendors, some of whom serve nothing else. To serve 4-6

6-8 full corn
onion chopped
2 cloves garlic chopped
thyme parsely salt pepper
4 oz split peas
for dumplings plain flour (6 oz) tsp baking powder tsp salt
2 pints of good stock
2 carrots 1 potato
1 scotch bonnet

saute onions and garlic in oil and add split peas, after 3 minutes then water (about 1 pint), let the split peas cook until soft (30 -45 minutes). Cool and blend. Add stock, thyme whole parsley chopped, half corn kernels cut from cob rest cut cobs into 1 inch pieces and add. Add sliced carrots and quartered potato salt and pepper. add 1 west indies pepper whole (don't break). Cook slowly for 30 minutes, then make dumpling mix using flour baking powder (not a lot) and good teaspoon salt. mix with cold water to a stiff dough. roll and cut into pieces or chop of 1 inch a time and roll in hand into flattened spear heads. Add to soup and contiue to cook for another 30 minutes very slow. The consistency should be thickish but not porridgy.


joy said...

Eating is really one of my hobby i mean part of my life and cooking is my passion. I also love going to a place and at the same time taste their delicious and most wanted food.I want to taste something that is new to my palate. Thanks for sharing your article with us.

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