Pigeon and Pasta Soup
Pigeon and Pasta Soup

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, pigeon and pasta soup. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

A deliciously hearty Caribbean soup filled with pigeon peas and various ground provisions. There are some soups that just makes you smile when you put that first spoon in your mouth. Each spoon filled with a deep, flavorful broth, and topped with dumplings, meat (optional) and a host of ground. Today, I am going to show you how to cook pigeon soup in my family.

Pigeon and Pasta Soup is one of the most well liked of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Pigeon and Pasta Soup is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can have pigeon and pasta soup using 8 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Pigeon and Pasta Soup:
  1. Take 1 liter water
  2. Take 50 grams chorizo
  3. Take 1 onion (peeled and halved)
  4. Get 1 chicken stock cube
  5. Take 200 grams pasta (Your choice)
  6. Take 1 pinch of salt
  7. Take 1 handful parsley (optional)
  8. Take 2 whole pigeons (add 3 if you like it extra meaty)

Gnocchetti, Wood Pigeon Ragù, Ubriacone Cheese, and Croutons. This savory pigeon pea soup tastes wonderful with our garlicky plantain dumplings. Read on for the recipe—and for plantain how-to tips, too. This low-fat soup is a good source of fiber from the pigeon peas.

Instructions to make Pigeon and Pasta Soup:
  1. Salt the meat a few hours before cooking.
  2. Add the pigeon, chorizo, onion and water to a pressure cooker.
  3. Cook for around 80-90 minutes.
  4. Once able to open the cooker, remove the meat including the chorizo to let it cool down.
  5. Use the remaining water to make the rest of the soup. Adding more water if required. (Depending on your preference have a little or as much water as you prefer in your soup).
  6. Bring to the boil and add the pasta and stock cube. Cook for around 8 minutes.
  7. In the meantime start preparing the pigeon by cutting it and shredding it, de-bone as much as possible.
  8. Add the pigeon back into the soup and continue to cook for another 10-12 minutes.
  9. Add the parsley whole 2-3 minutes before removing the pan from stove.
  10. Optional can leave the chorizo out or add sliced at the end.

Read on for the recipe—and for plantain how-to tips, too. This low-fat soup is a good source of fiber from the pigeon peas. Salt and pepper – to taste. Mix the rice and water together in a large bowl and let it soak while you prepare the rest of the ingredients. A rich and gamy soup makes an impressive starter, or can be served with crusty rolls for a memorable light lunch.

So that’s going to wrap it up with this exceptional food pigeon and pasta soup recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!