Red Pea Soup With Spinners

In Jamaica, where red kidney beans are called red peas, this piquant soup. Whole scallions, thyme branches, and fiery Scotch bonnet peppers (available in well-stocked supermarkets and Caribbean grocery stores) simmered in the broth give it its spicy island flair.

Ingredients

• 3 cups of kidney beans, soaked overnight in water or 2 tins of canned beans
• 5 cups of water
• 2 regular onions
• 2 green onions, chopped
• 3 carrots, chopped
• 2 cloves garlic, chopped
• 2 teaspoons of dried thyme 
• 1/8 teaspoon ground allspice
• 1 fresh scotch bonnet
• Salt and freshly cracked black pepper to taste
• 1 cup potatoes
• 2 cup yam
• 1/2 cup coconut milk
• (optional simmering pork)
• Flour, water and a pinch of salt to make dough for spinners

If you are using fresh, dried kidney beans then soak them in water overnight. Place the beans (including the water they were stored / soaked in) in a large saucepan and add the water. If you are using meat then add the meat at this stage too. Let simmer for one hour.

Chop the hot pepper, garlic, potatoes, onions, scallion, yam, potato and carrots in to small pieces.

Mix flour and a pinch of salt with water until it has the consistency of dough. Pinch off a small amount of the dough and roll it in your hands to make a "spinner". Add the spinner to the pot, repeat until you run out of dough.
Add the rest of the ingredients. Let simmer for one more hour.

Since I included beef in this soup, I paired it with a South African shiraz called Obikawa.  It is a fruity, spicy Shiraz that went so well with this dish.

Butternut Squash Soup

My first soup for the year.  Butternut Squash Soup.  This is a spicy soup, however the sweet potato adds a nice contrast to the taste.  I didn't have sprigs of thyme so I used powdered thyme instead.  Obviously I will have to visit more multi-cultural stores for unique seasonings.

Ingredients

• 3 tablespoons butter (25 ml)
• 1 tablespoon olive oil (15 ml)
• 2 large shallots, chopped
• 2 green onions, chopped
• 2 carrot, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, chopped
• 2 bay leaves
• 3 sprigs fresh thyme
• 1/8 teaspoon ground allspice
• fresh scotch bonnet chile or chipotle chile
• 5 cups of water
• Salt and freshly cracked black pepper to taste
• 1 pound Butternut squash ( about 4 cups chopped )
• 1 cup sweet potato
• 1 1/2 pack GRACE Cock Flavored Soup
• juice of ½ lime
• 1/2 cup coconut milk, optional ( 125 ml)

Directions

1. In a large pot, heat butter and olive oil on medium high. Add shallots, green onions, carrot, celery and garlic and sauté until soft and just golden.
2. Add remaining ingredients, except lime and cream. Bring to a boil. Cover and reduce heat to low. Simmer, covered for about 45 minutes or until squash and yam is tender.
3. Season the soup with salt and pepper. Return to medium heat and bring to boil.
4. Add the Grace Cock Soup, lime and coconut milk and simmer for a few minutes, just to develop flavour.