Curried sweetcorn and Scotch bonnet split pea soup
This creamy, curried soup is full of flavour, and spiced with fruity Scotch bonnet chilli. It’s served with a rich Freshlay Farms Golden Yolker® on top.
Ingredients
Metric
Imperial
- 1 large onion, diced
- 1 red pepper, diced
- 2 garlic cloves, grated to paste
- 1 Scotch bonnet chilli
- 150g of yellow split peas
- 2 sprigs of thyme
- 500ml of chicken stock, or vegetable stock
- 2 corn on the cob
- 1 large potato, diced
- 400ml of coconut milk
- 4 hard-boiled Freshlay Farms Golden Yolker® eggs, halved
- oil, for cooking
- salt and pepper
Method
Heat a couple of tablespoons of oil in a pan and add the onion and red pepper. Let them sweat over a medium heat until soft
- oil, for cooking
- 1 large onion, diced
- 1 red pepper, diced
Add the garlic and cook for 1 more minute, taking care not to let it burn
- 2 garlic cloves, grated to paste
Make a cut down the length of the chilli, but keep it intact. Add it to the pan with the split peas, thyme and stock – simmer for 30 minutes
- 1 Scotch bonnet chilli
- 150g of yellow split peas
- 2 sprigs of thyme
- 500ml of chicken stock, or vegetable stock
Prepare the corn by shaving the kernels from the cobs, running your knife down the sides, top to bottom
- 2 corn on the cob
Add the corn and potato, and simmer gently for 10–15 minutes. Season with salt and pepper. Add the coconut milk and reheat over a low heat
- 1 large potato, diced
- salt and pepper
- 400ml of coconut milk
Remove the chilli and thyme and blend half the soup. Return to the pan and reheat if necessary. Adjust the seasoning and serve topped with the hard-boiled eggs
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