RCI-BR.006.0241.001

Pigeon Pea Soup

Name: Pigeon Pea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounce lean salt pork dice; 1 cup chopped Spanish onions; 1 tsp chopped garlic; 1 large tomato (peeled chopped); 1 to 2 unit leaves of cilantro; 1 unit bay leaf; ½ tsp crumble died oregano; 1 unit a pinch of saffron; 6 to 10 unit green Spanish cocktail * 1 teaspoon of capers; 1 unit med green pepper finely chopped; 4 ounces lean cooked ham cut into dice cubes; 1 pound of calabaza (pumpkin) cut into cubes; 1 quarts chicken stock; 1 unit salt and pepper to taste

Pigeon Pea Soup from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

lean salt pork dice
4 ounce
chopped Spanish onions
1 cup
chopped garlic
1 tsp
tomato
peeled chopped
1 large
leaves of cilantro
1 to 2 unit
bay leaf
1 unit
crumble died oregano
½ tsp
a pinch of saffron
1 unit
green Spanish cocktail * 1 teaspoon of capers
6 to 10 unit
med green pepper finely chopped
1 unit
lean cooked ham cut into dice cubes
4 ounces
of calabaza (pumpkin) cut into cubes
1 pound
chicken stock
1 quarts
salt and pepper to taste
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Pigeon Pea Soup

Ingredients

Method

What Makes This Variant Distinct