Chef Irie’s Cilantro Corn Soup
Nicole described this one as a “warm bowl of love”. Chef Irie’s interpretation of Trinidadian corn soup, a popular after-fete dish, will have you feeling warm and fuzzy on the inside too.
- 4 tbsp olive or canola oil
- ¾ cup chopped onions
- 4 garlic cloves, chopped
- 1 tbsp fresh ginger, peeled and chopped
- ½ cup diced green bell pepper
- 1 cup diced celery
- 2 cups diced calabaza squash
- 2 cups yellow split peas
- ½ cup diced carrots
- 1 ½ cups garbanzo beans, cooked
- 4 fresh corn on cobb
- 1 tsp ground cumin
- 1 tsp red chili flakes
- 2 thyme sprigs
- 2 tbsp chopped cilantro leaves
- 6 – 8 cups chicken or vegetable stock or water
- Salt & pepper to taste
- Remove the corn kernels from two cobs and save the cobs. The remaining two, cut in 1 – 2” pieces.
- In soup sized pot, sautée onions, garlic and ginger for about 2 minutes in olive oil on medium heat. Season lightly with salt & pepper.
- Add the next 6 ingredients, stir and keep on heat for about 2 -3 minutes then add the corn kernels, pieces of corn and cob sticks to the pot.
- Add the cumin, chili flakes thyme and cilantro leaves, re-season then add the stock. Stir well and allow to come to a boil then reduce to a simmer. Cook for 45 minutes.
- Remove the corn pieces. Also remove the cobs and thyme sprigs and discard.
- Remove the pot from the heat. Using a hand blender, puree until smooth then add the corn pieces back to the pot.
- Cook for another 15 minutes on low heat then the Soup will be ready to serve.
- Ladle portions into bowls, add pieces of corn to bowls. Garnish with cilantro sprig.
- Use butternut squash or other fall squashes if Calabaza is not available.