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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 8 |
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A rich thick soup to keep you warm on a chilly day. it's a favourite in my country and sold 24 O 7, from resturants to street stalls. It's delicious!! Vendors usually have pepper sauce at the side as a condoment, if you like it more spicy. Ingredients:
3/4 cup yellow split peas, washed |
8 cups vegetable stock |
1 lb english potato, peeled and quartered |
2 onions, chopped |
3 garlic cloves, minced |
2 carrots, diced |
1/3 cup fresh thyme, chopped |
1/4 cup celery, chopped |
1/3 cup chives, chopped |
6 ears corn, cut into 2 inch pieces |
1 congo hot pepper |
2 pimento pepper, seeded and chopped |
2 tablespoons vegetable oil |
1/2 cup cilantro, chopped |
1/2 cup coconut milk (optional) |
2 cups flour |
1 teaspoon butter |
2 teaspoons baking powder |
1/2 teaspoon salt |
Directions:
1. for dumplings: Place all ingredients in a mixing bowl and rub the butter into the flour until the mixture is grainy, slowly add the water and knead into a stiff dough. Cover and let it rest for about 30 minutes.
2. Divide the dumpling dough into two pieces,roll each dough into a long rope about 12 inches in length and cup into 2 inch lenghts.
3. Drop into the boiling soup.
4. Soup: In a large soup pot, heat the oil.
5. Saute onions and garlic until fragrant.
6. Add potatoes, carrots, chives, celery, peminto peppers and thyme and cook for about 5 minutes.
7. Add split peas and broth, season with salt and freshly ground black pepper and bring to a boil.
8. Add the Congo pepper and coconut milk, then cover and simmer for about 1 hour until the peas are soft.
9. Puree the soup to a thick and creamy consistency, return to the pot.
10. Add corn and dumplings and continue to cook for a further 20 minutes until the dumplings float to the surface.
11. add the cilentro, remove from the heat, adjust the seasonings to taste.
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