Pigeon Pea Consomme

Thank you for sharing!

Last Updated on May 31, 2015 by Chef Mireille

It’s been busy the last few weeks, but here’s a quick side dish that is great to complement any meal, taken from my cookbook, Creole, which I have utilized several times on this blog, re-creating some of her delicious recipes.The author is from the island of Guadeloupe, so here is a little taste of the French Caribbean for you.

While consomme is traditionally a clear soup, this consomme is totally different. However, that is how the author titled the recipe in the book so I am keeping the name.

Pigeon Pea Consomme

Serves 4
Ingredients:

  • 2 tablespoons oil
  • 14 oz.. frozen pigeon peas, defrosted
  • 7 slices bacon, chopped
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1 onion, chopped
  • 3 scallions, finely chopped
  • 1 bay leaf
  • salt and pepper, to taste

In a large skillet, fry bacon until crispy.
Add onions and scallions. Saute for a few minutes until onions turn translucent.
Add peas, thyme, bay leaf, cayenne, water, salt and pepper.
Bring to a boil. Reduce to a simmer. Cook for 30 minutes.

Add parsley and stir to combine.

This post is for the CC Challenge of the month 

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Chef Mireille

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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