With corn being readily available all over the country and rain falling almost every day, what better recipe to try than corn soup. You can try it the old fashioned way and grate a dried coconut to get it to taste like when Granny used to make it. Or, you can take advantage of modern convenience and try ready-to-use alternatives. Either way, get ready for the best corn soup that you have ever made.
Estimated preparation time: 30 minutes
Estimated cook time: 90 minutes
Ready in 2 hours
Making corn soup
3 ears of corn
1 cup yellow split peas (soaked overnight)
1 large sweet potato, cubed
4 medium potatoes, cubed
5 cups water
1 dried coconut grated (approximately 1 1/2 cups)
1 lb pumpkin, cubed
1 large carrot sliced
4 shadon beni leaves, chopped
2 tablespoon vegetable oil
1 large onion, diced
3 cloves garlic, chopped
2 chives, chopped
3 sprigs thyme, chopped
2 parsley stems, chopped
1 scotch bonnet pepper, diced
1/4 teaspoon black pepper
1/4 tablespoon salt
And since you can’t have soup without dumplings, here is a simple recipe for dumplings.
3/4 cup flour
Pinch of salt
Pinch of sugar
¼ cup water
– Add water slowly when making the dough for the dumplings and add more as necessary. The aim is to add water until you reach a firm consistency.
– Firstly, it is advisable to start by opening and grating the dried coconut, since this would be the most labour intensive part of the recipe. If you don’t want to go through the trouble of breaking open a coconut, prying out the flesh, and then grating it, or it is not available in your area. Feel free to use frozen grated coconut or coconut milk powder which are both available at your local supermarket.
– If fresh corn is not available feel free to use 1 can of creamed style corn with one can of whole kernel corn.
– In a large pot over medium heat, add onions, pumpkin, garlic and parsley and sauté for 2 to 3 minutes.
– Add water, split peas and corn, cover and let simmer for 30 minutes.
– Now add all the other ingredients and let simmer for another 90 minutes. Make sure to check every 10 to 15 minutes and stir the pot to prevent the split peas from sticking to bottom.
– If you have access to a slow cooker feel free to just toss in all of the ingredients, set your timer and walk away for the 2 hours, the results will be the same.
The result is a rich, thick flavourful soup that will warm you up on those cold rainy evenings.
March 2017 www.sweettntmagazine.com
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