Trinidad Corn Soup with Dumplings

Chef Kal Gellein of Kallaloo Restaurant

3820 South Ferdinand Street, Seattle, WA 98118

206-760-7766    info@kallalooseattle.com

Ingredients:

2 Tblsp. Canola Oil

2 ea. Yellow onions or any other sweet seasonal onions, small dice

3 ea. Celery Ribs, small dice

2 ea. Carrots, small dice

2 ea. Red Bell Pepper or other sweet pepper, small dice

3 ea. Cloves of Garlic, minced

1 ea. Jalapeno Pepper, minced

1/3 cup fresh Chives, chopped

1/3 cup fresh Thyme, stripped of stems

1 Russet potato or any similar texture potatoes, large dice (ask your potato farmer for suggestions if you don't see Russets)

¾ cup Yellow Split Peas, sorted for pebbles

8 cups Stock (Chicken or Vegetable)

½ cup Coconut Milk

Salt and Black Pepper, to taste

6 ea. Ears of Corn, cut into 2” pieces

Dumplings (recipe below)

¼ cup fresh Cilantro, chopped

Directions:

Heat canola oil in stock pot over medium heat.

Add onion, celery, carrot, bell pepper, garlic and jalapeno and sauté until aromatic.

Add chives, thyme and potato and cook about 5 minutes stirring occasionally.

Add split peas and stock.

Add salt and black pepper to taste.

Raise heat and bring soup to a boil then lower heat and cover pot to simmer until split peas are soft.

Using an immersion wand or blender, puree soup to creamy texture.  If using blender, return soup to pot and simmer.

Add corn and cook for 10 minutes.

Add dumplings and cook for another 10 minutes or until corn is tender and dumplings are floating.

Add cilantro and remove soup from heat.

Adjust seasonings.

 (Note: if you are gluten-intolerant, this soup is delicious without the dumplings too.)

 Dumplings:

1 ½ cups All Purpose Flour

1 ½ tsp. Baking Powder

¼ tsp. Kosher Salt

1 Tblsp. Shortening

1/3 cup Milk (approximately)

 Directions:

 Combine flour, baking powder and kosher salt and mix thoroughly in medium mixing bowl.

Cut shortening into flour mixture until it resembles coarse crumbs.

Add milk to mixture and mix thoroughly until medium-soft dough is reached.

Knead dough for about one minute on floured table.

Roll dough into ½” thick ropes and cut into 1” pieces.