Trinidadian Corn Soup Recipe
YIELD - 50 Servings
*FC - Finely Chopped
INGREDIENTS
Water - 1 liter Split Peas - 800 grams Water - 10 liters Soup Seasoning - 270 grams Whole Corn - 12 (cut into 1" pieces) Carrots - 6 (Diced) Pumpkin - 2 lb (Diced) Sweet Pepper - 2 cups (Diced) Scotch Bonnet - 1 whole (optional) Coconut Milk - 2 cups Whole Kernel Corn - 3 tins Cream Style Corn - 3 tins Celery - 2 bundles FC Chive - 1 bundle FC Chadon Beni (Culantro) - 2 bundles FC Salt - to taste
METHOD
Wash split peas in water.
Add split peas and 1 quart of water to a medium pot over low to medium heat.
Season with salt and let simmer for 30 minutes.
Purée peas with a pulser or mash it with the back of a pot spoon.
Set aside.
Add 10 quarts of water to a stock pot no smaller than 50 quarts and bring to a rolling boil over high heat.
Reduce heat to medium. Add soup seasoning and whole corn and let cook for 10 minutes.
Reduce heat to low. Add carrot, pumpkin, sweet pepper & whole scotch bonnet pepper and let cook for 10 minutes.
Add coconut milk, whole kernel corn & cream style corn and let cook for 15 minutes.
Add split peas purée, celery, chive & chadon beni and let cook for 15 minutes over low heat allowing it to simmer gently.
Taste for salt.
