Saturday, May 3, 2008

Pigeon Peas Soup

  • 1 1/2 c. cooked and sieved pigeon peas.
  • 1 tbsp. cornstarch or arrowroot
  • 3/4 c. stock (chicken or beef)
  • 3/4 c. Milk
  • salt and pepper to taste
  1. Add stock to peas and bring to the boil.
  2. Meanwhile, mix milk and cornstarch and add to peas; add salt and pepper and continue to boil for a few minutes.

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