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Green Pigeon Pea Soup
(Sopa De Gandules)
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| What You Need: |
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4 ounces lean salt pork, cut into ¼-inch dice (about 1 cup)
1 cup finely chopped onions
1 teaspoon finely chopped garlic
1 large firm ripe tomato, peeled, seeded and coarsely chopped, or substitute ½ cup chopped drained canned tomatoes
1 medium-sized green pepper, seeded, deribbed and finely chopped
4 ounces lean boneless cooked ham, cut into ¼-inch dice (about 1 cup)
1 pound fresh West Indian pumpkin (calabaza, see Glossary), or substitute Hubbard or other winter squash, peeled, seeded and cut into ½-inch dice (about 3 cups)
1 quart chicken stock, fresh or canned
A 1-pound can of green pigeon peas (gandules) with their liquid
Salt
Freshly ground black pepper
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| How To Cook: |
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1. In a heavy 3- to 4-quart casserole, fry the salt pork over moderate heat, turning the dice about with a spoon until they are crisp and brown and have rendered all their fat. Remove the dice and discard them.
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2. Add the onions and garlic to the fat remaining in the casserole and, stirring frequently, cook over moderate heat for 5 minutes, until they are soft and transparent but not brown.
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3. Drop in the tomato, green pepper and ham; cover and simmer for 5 minutes longer. Stir the pumpkin, stock and green pigeon peas into the casserole.
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4. Bring to a boil over high heat, reduce the heat to low, cover tightly, and simmer for 20 minutes, until the soup thickens and the pumpkin is soft and begins to fall apart.
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5. The soup should still be somewhat lumpy. Taste and season with salt and pepper. Ladle into a heated tureen or individual soup plates, and serve at once.
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NOTE:
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1. To prepare fresh tomatoes, drop the tomato into a pan of boiling water and remove it after 15 seconds. Run it under cold water, and peel it with a small, sharp knife.
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2. Cut out the stem, then slice the tomato in half crosswise. Squeeze the halves gently to remove the seeds and juice, and chop the tomato coarsely.
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(5.0)
