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Corn Soup With Pigtail And Dumplings
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CORN SOUP WITH PIGTAIL AND DUMPLINGS
- 2 salted pigtail cut into 1 inch pieces
- ½ cup split peas
- 8 cups water
- 3 ears corn, cut into 2 inch pieces
- 1 onion, chopped
- 3 cloves garlic, crushed
- 10 sprigs thyme
- 1 bay leaf
- 3 scallion, chopped
- 1 wiri wiri pepper
- 3 oz coconut cream
- 2 chicken bouillons
- 1 tsp salt
- 1/2 tsp black pepper
- ¾ cup Flour
- ½ tsp sugar
- ¼ tsp salt
- ½ tsp baking powder
- 1 tbsp margarine
- 3 tbsp + 1 tsp milk
To make the soup: Boil pigtail in water, for 10 minutes to remove excess salt. Repeat process with fresh water, strain and set aside.
In a large pot over medium heat, place pigtail, split peas, onion, thyme, pepper, garlic, bay leaf and water and bring to a boil.
Cook until peas are tender and easily crushed when pressed between the fingers.
Next add corn, scallion, bouillon, black pepper, coconut cream and salt and cook for about 15 minutes. Add dumpling and cover soup. Reduce to a simmer and for 10 minutes, the dumplings will float to the top when done. Remove from heat.
To make the dumpling: Place flour in a bowl with salt, sugar and baking powder then mix to combine. Using a fork, cut margarine into flour until it resembles coarse cornmeal. Add 1 tsp chopped parsley and milk; using your hands mix to form dough. Roll dough into a log, and then cut into 1 inch pieces. Roll between palms to form the dumplings. Add to soup last 5 minutes of cooking.
