The skies are grey and the trees are trembling, hurricane Sandy's a'comin and I've prepared for her by equipping my dining room table with this hearty and comforting corn soup. Considered to be an after-party street food in Trinidad & Tobago, this soup is rich, creamy, utterly nourishing and delightfully filling; whether enjoyed after a long night of dancing, or during a dark and stormy hurricane.
I see you hiding and I promise I will eat you after I'm done with this blog post.
Look at that plantain, swoon!
These are the ingredients you'll need to create the base of the soup: split peas, corn kernels, green and red peppers, onion, celery, carrots, garlic, salt, black pepper, butter and water. Whew, that was a mouthful!
Grab a deep pot, melt the butter, add all the ingredients, except the water, and saute for a minute or two.
Grab a sprig or two of thyme and parsley...
Add 3 cups of water and bring to a low boil until split peas are soft.
Once liquid has reduced, check to see if peas are soft.
Mmm deliciousness in the making...
This part is important, we need to puree the ingredients to make the base of the soup creamy and thick. You can use a swizzle stick, whisk, or a blender. Now you all know how much I love my immersion blender, I use it for so many things, especially soups. It takes about 30 seconds to puree this soup using this hand held blender.
Some may prefer the base a little chunky and if you do, don't puree too much.
Others, like myself, prefer a smooth and silky base.
Grab some coconut milk, I prefer to use a lite coconut milk since canned coconut milk can sometimes be overpowering and quite heavy.
Add 4 cups water and 1 ½ cups coconut milk to the puree, give it a good stir. Add black pepper, additional salt, or a bouillon cube here. Bring to a low boil for about 30 minutes so all the flavors can slowly meld together.
While the broth boils, prep the other ingredients you'd like to put in the soup. I love chewing bits and pieces of corn in my corn soup so I've included kernels. I also love plantains and cassava, and even spinach. Today I've kept it simple with just corn kernels, diced carrots, green plantains, and a must for corn soup, ears of corn. Feel free to use freshly chopped corn or frozen corn. I've used the frozen ears here.
Add plantains, carrots, and corn, let boil until cooked through. Add dumplings (which I forgot to take a photo of!) when soup looks like it is almost done as dumplings cook within 2-3 minutes.
Serve and enjoy!
NOTES: Spinach, potatoes, cassava, edoes, or ochroes can all be added to this soup based on your preference. If soup is too thick the next day, add a little bit of water and reheat on stove top.
NOTES: Spinach, potatoes, cassava, edoes, or ochroes can all be added to this soup based on your preference.
If soup is too thick the next day, add a little bit of water and reheat on stove top.