Hello My Dear Little Witches...!
Sundays are days to share a delicious family meal, a comforting soup never hurts, besides that usually a good amount is made and that solves lunch and dinner hahaha, today I prepared a delicious soup of pigeon peas as my grandmother Pancha prepared, or at least I tried to make it like she did.
The cooking of these is very similar to that of the beans, however, they must be taken out of the water once they are soft, as their flavor tends to be very strong. To soften them I leave them to soak overnight and cook them in enough water and express pot for about an hour, after that the preparation of the soup is extremely easy. These were my beloved grandmother's favorites, and my dad and aunts love them, they tell me that they grew up waiting for December to eat them, because it is harvest time, and they remind them of my grandmother.
I like to add some smoked chorizo because it adds a very delicious flavor, but this is optional, you can add chicken or pork instead, and the result will be just as delicious. Come with me and I'll show you how to prepare this delicious pigeon pea soup. Enjoy!
500 grams of cooked and soft pigeon peas.
2 Smoked sausages, cut into cubes.
1 Medium onion, finely chopped.
1 stem of scallion, finely chopped.
1 stem of celery, finely chopped.
1/4 cup of chopped garlic
1 Medium ripe tomato without skin, finely chopped
1/2 Paprika, finely chopped.
1 medium carrot, cut into cubes.
1 cup of corn flour (optional).
Salt and cumin to taste.
1 tablespoon of sugar.
1 Tbsp of vegetable oil.
Water, necessary quantity.
Continue adding the spring onion with the celery and garlic, and stir for a couple of minutes and then add the paprika and tomato. Continue stirring for another couple of minutes.
At this point we add the carrot and the pigeon peas that we have already drained, stir again to integrate and at this point, we season, for this amount I used a spoonful of salt and 1/4 teaspoon of cumin. We add about 3 liters of water and let it boil for about 30 or 40 minutes. In another opportunity I would have added yam and ocumo, however, I do not have at home and instead, I added some little balls made with cornflour, this I added about 10 minutes before turning off the preparation
A delicious and comforting soup for a cloudy afternoon like today, what I love about this kind of dishes is that they are high performance and super economical and you only need a bowl of good white rice to accompany it if you want. And you, have you ever tried the guandules? What would you accompany them with?
Pictures of my property, taken with the camera of my iPhone 5S and edited with PowerPoint 2016
Thank you for taking the time to read this publication, if you have any questions, criticism or suggestions, I would appreciate it in the comment box, and remember, you can do magic in the kitchen too!
Come and support @Cervantes as Witness in https://peakd.com/me/witnesses
Come and supports @Aggroed as Witness in https://peakd.com/me/witnesses
Join @gems-community's Discord
A proud member of
Created by @derangedvisions
The cooking of these is very similar to that of the beans, however, they must be taken out of the water once they are soft, as their flavor tends to be very strong. To soften them I leave them to soak overnight and cook them in enough water and express pot for about an hour, after that the preparation of the soup is extremely easy. These were my beloved grandmother's favorites, and my dad and aunts love them, they tell me that they grew up waiting for December to eat them, because it is harvest time, and they remind them of my grandmother.
I like to add some smoked chorizo because it adds a very delicious flavor, but this is optional, you can add chicken or pork instead, and the result will be just as delicious. Come with me and I'll show you how to prepare this delicious pigeon pea soup. Enjoy!
Ingredients
Preparation
In a large, hot pot add the oil and sauté the onions, add the spoonful of sugar, and once the onions have crystallized add the chorizo and brown.
Continue adding the spring onion with the celery and garlic, and stir for a couple of minutes and then add the paprika and tomato. Continue stirring for another couple of minutes.
At this point we add the carrot and the pigeon peas that we have already drained, stir again to integrate and at this point, we season, for this amount I used a spoonful of salt and 1/4 teaspoon of cumin. We add about 3 liters of water and let it boil for about 30 or 40 minutes. In another opportunity I would have added yam and ocumo, however, I do not have at home and instead, I added some little balls made with cornflour, this I added about 10 minutes before turning off the preparation
A delicious and comforting soup for a cloudy afternoon like today, what I love about this kind of dishes is that they are high performance and super economical and you only need a bowl of good white rice to accompany it if you want. And you, have you ever tried the guandules? What would you accompany them with?
Thank you for taking the time to read this publication, if you have any questions, criticism or suggestions, I would appreciate it in the comment box, and remember, you can do magic in the kitchen too!
@SM-Spanish Community Discord )
 |  |
|---|---|
| https://steemitimages.com/640x0/https://ipfs.busy.org/ipfs/QmNmqVvqjT9vUukyqi1PWVvceFNA32BUqpMj1kME7PdSib @upmewhale Discord |  |
Join @gems-community's Discord