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Pigeon Peas Soup was the first soup I fell in love with as a child. Of course, back then it was Maggi Chicken Soup or pumpkin soup. To date, in my mind, there is still nothing better than good Pigeon Pea Soup…thanks to my grandma – who still uses this simple and rich homemade Pigeon Peas soup recipe.

Pigeon Peas Soup Recipe Ingredients:

  • 1 cup dry pigeon peas
  • 1 sprig thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 cups water
  • 1 clove garlic, crushed
  • ¼ Ib. smoked pork hocks
  • 2 eddoes
  • 1 onion, finely chopped
  • 1 doz. dumplings

How to make Pigeon Peas Soup:

Soak peas in enough cold water to cover overnight. Drain and discard water. In a large pan put peas and ham hocks and cook until both are quite soft. You may have to add water to maintain approximately 4 cups liquid for the soup. Remove ham hocks and cut into small pieces and return to soup. Add seasonings
and return to heat and allow to simmer gently. Then peel eddoes and cut into pieces and make up dumplings. Add to soup and continue to simmer until both are tender. Then serve very hot.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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1 Comment

Comment by Chris De La Rosa Subscribed to comments via email
2010-04-07 14:54:32

Sounds absolutely delicious. Very similar to a soup with salted beef or pig tials my grand monther used to make. She always had a ready supply of dry pigeon peas in her kitchen.. even out of season.

 

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