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.