Trini Corn Soup

• 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)
• For dumplings
• 2 cups flour
• 1 teaspoon butter
• 2 teaspoons baking powder
• 1/2 teaspoon salt

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.

yellow split peas, vegetable stock, potato, onions, garlic, carrots, fresh thyme, celery, chives, corn, pepper, pepper, vegetable oil, cilantro, coconut milk, flour, butter, baking powder, salt

Taken from www.food.com/recipe/trini-corn-soup-338957 (may not work)