Difference between revisions of "Yellow Split Pea Soup"
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* 1½ tbsp chopped chadon beni ([[culantro]]) | * 1½ tbsp chopped chadon beni ([[culantro]]) | ||
| − | == | + | == Procedures == |
# Combine first 5 ingredients in soup pot and simer for one hour. | # Combine first 5 ingredients in soup pot and simer for one hour. | ||
# Stir in [[carrot]]s, [[onion]], [[turmeric]], [[chili powder]] and hot pepper- simmer for another 30 minutes. | # Stir in [[carrot]]s, [[onion]], [[turmeric]], [[chili powder]] and hot pepper- simmer for another 30 minutes. | ||
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[[Category:Ham hock Recipes]] | [[Category:Ham hock Recipes]] | ||
[[Category:Yellow split pea Recipes]] | [[Category:Yellow split pea Recipes]] | ||
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[[Category:Rum Recipes]] | [[Category:Rum Recipes]] | ||
[[Category:Garlic Recipes]] | [[Category:Garlic Recipes]] | ||
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[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
[[Category:Culantro Recipes]] | [[Category:Culantro Recipes]] | ||
| − | [[Category: | + | [[Category:Trinidad and Tobago cuisine]] |
| + | [[Category:Soup Recipes]] | ||
Latest revision as of 17:09, 11 July 2012
Ingredients
- 1 lb smoked ham hocks
- 1 lb dried yellow split peas, cleaned
- 3 slices fresh ginger root, cleaned
- 3 cloves garlic, minced
- 12 cups water or stock
- 3 carrots, grated
- 1 large onion, chopped
- 2 tsp turmeric powder
- 1½ tsp chili powder
- 1 small piece fresh hot pepper
- 1 tbsp Trinidad rum
- 1½ tbsp chopped chadon beni (culantro)
Procedures
- Combine first 5 ingredients in soup pot and simer for one hour.
- Stir in carrots, onion, turmeric, chili powder and hot pepper- simmer for another 30 minutes.
- Remove ham hocks, cut meat from the bone; cut meat into small pieces and return to pot.
- Add rum and chadon beni and simmer for another 30 minutes.
- Discard ginger pieces before serving.
