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  Added: Jul 20, 2006  •  Visited (1892)  •  Print version Print this recipe (86)  •  eMail recipe eMail recipe (1)  •  Reviews (1)  •  Average rating Rate this recipe (5.0)
 
Green Pigeon Pea Soup
(Sopa De Gandules)
What You Need:
  • 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

  • How To Cook:
    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.

    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.

    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.

    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.

    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.

    NOTE:
    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.

    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.

    To Serve: 6
    This recipe is also available in:
    Cuisine » Americas » Puerto Rico
    Main Ingredient » Vegetables » Peas
    Main Ingredient » Vegetables » Squash
    Main Ingredient » Vegetables » Tomatoes
    Dish » Soup

     





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