YIELD - 50 Servings
*FC - Finely Chopped
Water - 1 liter
Split Peas - 800 grams
Water - 10 liters
Soup Seasoning - 270 grams
Whole Corn - 12 (cut into 1" pieces)
Carrots - 6 (Diced)
Pumpkin - 2 lb (Diced)
Sweet Pepper - 2 cups (Diced)
Scotch Bonnet - 1 whole (optional)
Coconut Milk - 2 cups
Whole Kernel Corn - 3 tins
Cream Style Corn - 3 tins
Celery - 2 bundles FC
Chive - 1 bundle FC
Chadon Beni (Culantro) - 2 bundles FC
Salt - to taste
Wash split peas in water.
Add split peas and 1 quart of water to a medium pot over low to medium heat.
Season with salt and let simmer for 30 minutes.
Purée peas with a pulser or mash it with the back of a pot spoon.
Add 10 quarts of water to a stock pot no smaller than 50 quarts and bring to a rolling boil over high heat.
Reduce heat to medium. Add soup seasoning and whole corn and let cook for 10 minutes.
Reduce heat to low. Add carrot, pumpkin, sweet pepper & whole scotch bonnet pepper and let cook for 10 minutes.
Add coconut milk, whole kernel corn & cream style corn and let cook for 15 minutes.
Add split peas purée, celery, chive & chadon beni and let cook for 15 minutes over low heat allowing it to simmer gently.
Taste for salt.