Puerto Rican Sopa de Gandules
Ingredients
1 lb green pigeon peas, fresh or canned | ||
6 cups chicken stock | ||
1 lb west Indian pumpkin (calabaza) cut into 1 inch cubes | ||
1 cup sofrito (use search engine) | ||
kosher salt and freshly ground black pepper |
This is a version of Green Pigeon Pea Soup.
- Combine the pigeon peas, stock, pumpkin and sofrito in a large sauce pan.
- Cover and simmer gently util the pigeon peas are tender and the pumpkin has disintegrated and thickened the soup. About 20 minutes.
- Season to taste with salt and pepper.
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