Provisions by Michelle Rousseau

Author:Michelle Rousseau
Language: eng
Format: epub
Publisher: Da Capo Press
Published: 2018-10-29T16:00:00+00:00

TO SERVE

1 avocado

juice of 1 lime

1 teaspoon olive oil

Heat the oil in a large, deep pot over medium-high heat. Add the onion and garlic and cook for about 3 minutes until soft. Add the potato, carrot, celery, scallion, thyme, and pimiento, and cook for another 5 minutes, stirring occasionally. Add 2½ quarts of water and the split peas; season with salt and pepper. Add the coconut milk and the Scotch bonnet pepper. Return to a boil, reduce the heat, cover, and simmer for 45 to 50 minutes or until the peas are soft. Once the peas are soft, add the corn and cilantro or culantro and simmer for another 20 to 25 minutes. Once the corn is cooked, remove the soup from the heat. Using an immersion blender, puree the soup in the pot. Or, working in batches, transfer the soup to a stand blender and puree. Return the soup to the pot and adjust the seasoning with salt and pepper. Thin with a little water or coconut milk as necessary.

Dice the avocado; sprinkle it with lime juice, olive oil, and a little salt, and hold it in the refrigerator until assembly. To serve, ladle a generous helping of soup into a bowl, and top with a spoonful of avocado and a sprinkle of chopped cilantro.

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