Extremely popular at Carnival time. It can be bought piping hot from street vendors and is served at most carnival fêtes.
Trini corn soup is just THAT good.
| 1/4 cup chopped onion |
| 4 crushed garlic cloves |
| 1 stalk chopped celery |
| 1 tablespoon chopped chives |
| 2 tablespoons chopped cilantro shado beni |
| 1/4 cup diced red pepper |
| 1/4 cup diced green pepper |
| 4 tablespoons salted butter |
| 1 tsp salt |
| 1/2 tsp black pepper |
| 1 sprig thyme |
| 2 tablespoons parsley |
| 4 cups vegetable stock (for base) |
| 1 cup red lentils |
| 1 can cream corn kernels |
| 1 can coconut milk |
| 2 chopped plantains green |
| 1/2 cup diced carrot |
| 1 scotch bonnet pepper |
| 2 ears of corn |
Finely chop onion, garlic, celery stalk, chives, cilantro, red pepper and green pepper, set aside.
Melt butter in a deep pot, add all finely chopped vegetables. Add salt, black pepper, parsley, and thyme, saute for 1-2 minutes then add 4 cups of vegetable stock, add lentils and bring to a low boil for 1 hour.
Once lentils are completely soft, use a blender to puree soup.
Add coconut milk and cream corn, stir and bring to a low boil, about 20-25 minutes.
Make dumplings, set aside.
While soup boils, peel and chop plantains into 2 inches. If using fresh corn on the cob, chop into 4 inch pieces. Add corn ears, diced carrots, and plantains to soup. Break dumpling dough into pieces and drop into soup. Let vegetables and dumplings cook until plantains are cooked through.
Remove from heat and adjust salt and black pepper to taste.
Spinach, potatoes, cassava, edoes, or ochroes can all be added to this soup based on your preference.
