rizen1
Active
- Joined
- Feb 22, 2007
- Messages
- 5,209
Yeah for me I just made my first corn soup, granny will be proud.
I'm really bad when it comes to following recipes ( sister dee@19 could tell you lol ) So I go by memory, in our family the girls had to stick in the kitchen and observe.
And well my uncle put me to the test, it didnt burn so thats good.
I did a search and found this,
It says coconut milk optional...
but it taste better when its added.
I didnt make dumplins,
you can also personalize it and add, ripe or green platains or green figs. I like figs.
Trinidad and tobago, Corn soup.
2 tbs vegetable oil
2 onions, chopped
3 cloves garlic, minced
1 lb smoked bones (optional)
1 lb English potatoes, peeled and quartered
2 carrots, diced
1/3 cup chopped chives
1/4 cup chopped celery
1/3 cup fresh thyme, chopped
2 pimento peppers, chopped and seeded
3/4 cup yellow split peas, washed and picked over
8 cups beef stock or vegetable stock
6 ears corn, cut into two-inch pieces
1 hot pepper
1/2 cup coconut milk (optional)
1/2 cup chopped Chadon Beni or cilantro
Cooking Method:
Heat oil in a large soup pot or Dutch oven.
Add onions and garlic and sauté until fragrant. Add smoked bones, potatoes, carrots, chives, celery, thyme and pimento peppers.
Cook for about five minutes more. Add split peas and broth, season with salt and freshly ground black pepper and bring to a boil. Add hot pepper and coconut milk.
Cover and simmer for about one hour until peas are soft.
Puree soup to a thick and creamy consistency and return to pot.
Add corn and dumplings and continue to cook for a further 20 minutes until cooked and dumplings float to the surface.
Add chadon beni. Remove from heat, taste and adjust seasonings. If soup seems too thick you can add a little water. Serves six to eight.
DUMPLINGS
2 cups flour
1 tsp butter
2 tsp baking powder
1/2 tsp salt
Try it!
Place all ingredients in a mixing bowl and rub butter into flour until mixture is grainy. Slowly add all water and knead to a stiff dough. Cover and let rest for about 30 minutes. Divide dumpling dough
into two pieces. Roll each piece into a long rope about 12 inches long. Cut into two-inch lengths and drop into boiling soup. Serves six to eight.
I'm really bad when it comes to following recipes ( sister dee@19 could tell you lol ) So I go by memory, in our family the girls had to stick in the kitchen and observe.
And well my uncle put me to the test, it didnt burn so thats good.
I did a search and found this,
It says coconut milk optional...
but it taste better when its added.
I didnt make dumplins,
you can also personalize it and add, ripe or green platains or green figs. I like figs.
Trinidad and tobago, Corn soup.
2 tbs vegetable oil
2 onions, chopped
3 cloves garlic, minced
1 lb smoked bones (optional)
1 lb English potatoes, peeled and quartered
2 carrots, diced
1/3 cup chopped chives
1/4 cup chopped celery
1/3 cup fresh thyme, chopped
2 pimento peppers, chopped and seeded
3/4 cup yellow split peas, washed and picked over
8 cups beef stock or vegetable stock
6 ears corn, cut into two-inch pieces
1 hot pepper
1/2 cup coconut milk (optional)
1/2 cup chopped Chadon Beni or cilantro
Cooking Method:
Heat oil in a large soup pot or Dutch oven.
Add onions and garlic and sauté until fragrant. Add smoked bones, potatoes, carrots, chives, celery, thyme and pimento peppers.
Cook for about five minutes more. Add split peas and broth, season with salt and freshly ground black pepper and bring to a boil. Add hot pepper and coconut milk.
Cover and simmer for about one hour until peas are soft.
Puree soup to a thick and creamy consistency and return to pot.
Add corn and dumplings and continue to cook for a further 20 minutes until cooked and dumplings float to the surface.
Add chadon beni. Remove from heat, taste and adjust seasonings. If soup seems too thick you can add a little water. Serves six to eight.
DUMPLINGS
2 cups flour
1 tsp butter
2 tsp baking powder
1/2 tsp salt
Try it!
Place all ingredients in a mixing bowl and rub butter into flour until mixture is grainy. Slowly add all water and knead to a stiff dough. Cover and let rest for about 30 minutes. Divide dumpling dough
into two pieces. Roll each piece into a long rope about 12 inches long. Cut into two-inch lengths and drop into boiling soup. Serves six to eight.
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