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Pigeon and Pasta Soup
Pigeon and Pasta Soup

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We hope you got benefit from reading it, now let’s go back to pigeon and pasta soup recipe. To cook pigeon and pasta soup you need 8 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to prepare Pigeon and Pasta Soup:
  1. Get water
  2. You need chorizo
  3. You need onion (peeled and halved)
  4. Provide chicken stock cube
  5. Take pasta (Your choice)
  6. Prepare of salt
  7. Get parsley (optional)
  8. Prepare whole pigeons (add 3 if you like it extra meaty)
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.

Put the pan with the pigeon cooking juices back on the heat and sizzle the shallot until golden. Stir in the flour and cook for a few mins until sandy. From easy Pigeon Pea recipes to masterful Pigeon Pea preparation techniques, find Pigeon Pea ideas by our editors and community in this recipe collection. Pigeon peas, also arhar, red gram, toor, tuvar, are small legumes used widely in South Asian cuisines, as well as East Africa. Pigeon peas, popular throughout the Caribbean West Indies, are small, oval beans with a nutty flavor.

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