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

  • 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 

Chef Mireille

Thank you for sharing!

Join the Global Kitchen Travels community!

Sign up for updates!

Thanks! Keep an eye on your inbox for updates.

Reader Interactions


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.