Cream pigeon peas Soup. Just like the soca switch, a lot of people have switched up their diets so they can get their bodies ready for the road on carnival Monday and Tuesday. Jamaican Gungo Peas Soup is hearty soup with bold flavors that surely is a crowd pleaser. Gungo peas is used to make Jamaican Gungo Peas Soup, also known as pigeon peas or gandules are small perineal legumes, popular in Caribbean, Asia, African and Latin American cuisine.

Cream pigeon peas Soup

Protein-rich pigeon peas are cooked with a blend of tempered Indian spices, tender opo squash, and savory broth. This soup can be served with some crusty bread or poppy seed rolls. This savory pigeon pea soup tastes wonderful with our garlicky plantain dumplings. You can have Cream pigeon peas Soup using 4 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Cream pigeon peas Soup

  1. You need 1 bowl of pigeon peas.
  2. You need 100 g of diced onions.
  3. You need 1/2 cup of cooking cream.
  4. Prepare to taste of salt.

Simmer gently until flavors are developed and beef is cooled. Pigeon Peas and Pork Roast Stew Recipe: Two ingredients that are obligatory in our Christmas Eve dinner: pigeon peas and pork, in a flavorful rustic stew. This savory pigeon pea soup tastes wonderful with our garlicky plantain dumplings. It's the perfect soup to make any time of the year because it's fresh and light and filling all at the same time.

Cream pigeon peas Soup step by step

  1. Boil the pigeon peas.
  2. Sweat onions in a cooking pan..
  3. Add salt and let it simmer for ten minutes..
  4. Blend the pigeon peas..
  5. Return in the cooking pan and add the cooking cream..
  6. Garnish with croutons and a leaf of coriander.
  7. Serve as desired.

Pour water into a pot with bay leaf and olive oil. Add mushrooms and bring to a boil. Pigeon pea in bowl isolated on white background, healthy, diet, vegetarian, food, soup, cream, legume, dinner, lentil, cuisine Image of pigeon pea lentils. Pigeon peas develop in small to medium sized pea pods, with an average of four to five developed seeds per pod. Pigeon peas are botanically known as Cajanus cajan, a perennial legume within the family Cooked peas can be added to soups, stews, curries, sauces, salads and rice preparations.