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Trini corn soup
Split pea and corn soup
Corn soup: split pea, pumpkin and coconut soup with corn and dumplings
Long after midnight, when a fete in Port of Spain empties out, vendors ladle corn soup from huge pots: a thick yellow broth of split peas, pumpkin and coconut milk with chunks of corn on the cob, little flour dumplings and plenty of chadon beni. It is filling, slightly sweet and peppery, and eaten by holding the corn in your fingers. Some pots include pig tail; this one is vegetarian. The common mistake is adding the dumplings too early, so they dissolve and cloud the soup; they go in for the last 15 minutes. Chef's tip: blend only half the soup so it is creamy yet still has pieces of pumpkin and pea.
- Total time
- 95 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the soup
- 1 tbsp vegetable oil
- ⅔ oz butter
- 1 onionchopped
- 4 cloves garlicchopped
- 1 stick celerychopped
- 2 tbsp green seasoning
- 7 oz yellow split peasrinsed
- 10 ½ oz pumpkinpeeled, cubed
- 1 carrotsliced
- 1 ¾ cups coconut milk
- 6 ¼ cups vegetable stock
- 3 sprigs fresh thyme
- 1 scotch bonnet pepperwhole
- 3 corn on the cobeach cut into 4 rounds
- 1 tsp saltto taste
- 2 tbsp chadon beni (culantro)chopped (or coriander)
For the dumplings
- 4 oz plain flour
- ¼ tsp salt
- ¼ cup waterabout
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Method
0/7 doneStep 1: Heat 1 tbsp vegetable oil and ⅔ oz butter in a large pot over a medium heat. Fry 1 onion, 4 cloves garlic and 1 stick celery for 5 minutes until soft, then stir in 2 tbsp green seasoning for 1 minute.
6 minStep 2: Add 7 oz yellow split peas, 10 ½ oz pumpkin, 1 carrot, 6 ¼ cups vegetable stock, 3 sprigs fresh thyme and 1 scotch bonnet pepper. Bring to the boil, then simmer partly covered for 40 minutes until the peas are soft and falling apart.
40 minStep 3: Fish out the pepper and thyme stems. Blend about half the soup and stir it back in.
Step 4: Pour in 1 ¾ cups coconut milk, add 3 corn on the cob and 1 tsp salt and simmer for 10 minutes.
10 minStep 5: Meanwhile mix 4 oz plain flour and ¼ tsp salt with ¼ cup water into a firm dough. Roll into thin ropes and pinch off 3 cm pieces, rolling each between your palms into little "spinners".
Step 6: Drop the dumplings into the simmering soup and cook for 12–15 minutes, until they float and are firm and cooked through when one is cut. The corn should be tender.
15 minStep 7: Stir in 2 tbsp chadon beni (culantro), return the pepper if you want more heat, and serve in deep bowls with corn pieces in each.
Nutrition per serving
- Calories
- 390 kcal
- Protein
- 14 g
- Carbs
- 58 g
- Fat
- 12 g
- Fibre
- 10 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does trini corn soup take?
- About 95 minutes in total: 20 minutes to prepare and 75 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of onion?
- 2 shallots per onion.
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