Best Pigeon Pea Soup With Plantain Dumplings Recipes

Gandules con Bolitas de Plátano (Pigeon Peas With Plantain Dumplings) image

Provided by Von Diaz

Time 45m

Yield 8 servings

Number Of Ingredients 13

2 tablespoons olive oil
3/4 cup sofrito
1 pound home-cooked or canned gandules (pigeon peas), drained (about 5 to 6 cups); see Notes
8 cups vegetable stock
2 dried bay leaves
1 teaspoon kosher salt
3 very green plantains, peeled and soaked in cold water until ready to use (see Notes)
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon ground annatto or sweet paprika
1 1/2 teaspoons kosher salt, plus more to taste
Cooked white rice, for serving
Sliced avocado, for serving

Steps:

Prepare the gandules: Heat oil in a large pot over medium-high. Add sofrito and sauté 5 to 7 minutes, stirring occasionally, until liquid has evaporated and mixture darkens. Add gandules, vegetable stock, bay leaves and salt, and increase heat to high. Once boiling, lower heat and simmer for 15 minutes.
While gandules are cooking, prepare the plantain dumplings: Grate or blend plantains in a food processor until smooth or shred them finely on a box grater. Put grated plantains in a medium bowl and add cumin, garlic powder, annatto and salt. Mix well with a fork to incorporate. The mixture will be thick and a little sticky, but the natural starch of the plantain will set up quickly.
Return the gandules to a rolling simmer. Standing over the pot, scoop out about 1 tablespoon of plantain masa and put directly into the pot. The dumplings will rise immediately to the top. Repeat with the remaining masa, careful to avoid putting fresh dumplings on top of others, until you've used up all of the plantain masa, stirring occasionally to prevent dumplings from sticking to one another.
Once all the plantain dumplings have been added, lower heat and cook for 2 more minutes, stirring gently a few times. Remove from heat, and adjust salt to taste. Serve as a soup, accompanied by white rice, with avocado slices on the side.

Newfoundland Style Pea Soup With Doughboys (Dumplings) image

Provided by Kerri Lake

Categories Vegetable

Time 4h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Steps:

For the soup:.
Soak salt meat or sparerib and peas overnight. Drain off water. Add 6 cups of water and onion and simmer gently for 3 hours. About 20 minutes before serving, add vegetables.
Make doughboys as follows:.
Cut butter into small pieces into small pieces in the flour, baking powder and salt. Add water or milk to make a soft dough. Drop by teaspoonfuls into soup. Cover pot tightly and cook for 15 minutes.

Pigeon-Pea Soup image

Yield Makes 6 servings

Number Of Ingredients 18

2 (14-oz) packages frozen pigeon peas, thawed
lb smoked ham, boned ham hock, or Spanish chorizo links (spicy dried pork sausage), diced
3 cups water
14- to 15-oz can chicken broth
For sofrito
1 large fresh jalapeño chile, seeded and finely chopped
1/2 red bell pepper, finely chopped
6 ají dulce chiles, finely chopped, including seeds
1 medium onion, finely chopped
4 garlic cloves, minced
2 tablespoons olive oil
1/2 cup finely chopped fresh cilantro
1 small tomato, seeded and chopped
1/2 teaspoon fresh thyme or oregano leaves
6 oz calabaza or butternut squash, peeled and cut into 1/4-inch dice (3/4 cup)
1 garlic clove
4 fresh cilantro sprigs
1/2 green plantain, peeled

Steps:

Simmer peas, ham, water, and broth in a 4-quart heavy pot, uncovered, 30 minutes. Make sofrito while peas simmer: Cook jalapeño, bell pepper, ají dulce chiles, onion, and garlic in oil in a skillet over moderate heat, stirring occasionally, until softened. Add cilantro, tomato, and thyme and cook, stirring occasionally, until thickened, about 4 minutes. Season sofrito with salt and pepper.
Simmer and season stew:
Stir sofrito and squash into pea mixture and simmer, uncovered, stirring occasionally, until squash is tender and liquid is reduced by half, about 30 minutes. Mash garlic clove and cilantro to a paste with a mortar and pestle, then season with salt and pepper and add to stew. Grate plantain on large holes of a grater directly into stew and season stew with salt and pepper.