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French   -   Toupin (Pigeon Pea Soup)   adapted from Versatile Grain and Elegant Bean

Description
Ingredients
  • 3 Tablespoons Olive Oil
  • 2 Medium Leeks -- Chopped
  • 4 Cloves Garlic -- Chopped
  • 3 Large Shallot -- Chopped
  • 1 Large Carrot -- Chopped
  • 1 Small Bell Pepper -- Chopped
  • 1 Small Rutabaga -- Chopped
  • 8 Cups Chicken Stock
  • 1 1/2 Cups Pigeon Peas
  • 2 Teaspoons Rosemary
  • 1 Teaspoon Thyme
  • 1 Can Tomatoes -- Chopped
  • 1/4 Cup White Wine
  • 1 Small Savoy Cabbage -- Shredded
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 1 Lemon Lemon Juice
  • 1/2 Pound Andouille Sausage -- Chopped
  • 3 Tablespoons Parsley -- Chopped
Directions Saute leeks, garlic, shallots and carrots in oil for 10 minutes. Add bell pepper, rutabaga and stock. Bring to a boil. Add pigeon peas and return to a boil. Add rosemary and thyme. Simmer for 45 minutes. Add tomatoes, wine, cabbage, salt, pepper and lemon juice. Simmer for 50 minutes. Brown sausage in a frying pan, then add to the soup. Simmer for 10 minutes. Serve sprinkled with parsley.
Serves 4
Time to Make 0:00



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