Fast Guide to Homemade 5-Star Pigeon and Pasta Soup

Hoping to eat Pigeon and Pasta Soup a luxurious restaurant's, but for a few causes are not able to go to restaurants. This recipe is going to help you with helpful ways on cooking a Pigeon and Pasta Soup like a famous chef made.

We hope you got benefit from reading it, now let's go back to pigeon and pasta soup recipe. You can have pigeon and pasta soup using 8 ingredients and 10 steps. Here is how you do it.

To make an extraordinary Pigeon and Pasta Soup, below are the materials required:

1. Take 1 liter of water.
2. You need 50 grams of chorizo.
3. Use 1 of onion (peeled and halved).
4. Take 1 of chicken stock cube.
5. Take 200 grams of pasta (Your choice).
6. You need 1 pinch of of salt.
7. Provide 1 handful of parsley (optional).
8. Provide 2 of whole pigeons (add 3 if you like it extra meaty).

After readying the components, next you are good to make your appetizing Pigeon and Pasta Soup by following the guidances on this section:

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..

Salt and pepper -- to taste. Mix the rice and water together in a large bowl and let it soak while you prepare the rest of the ingredients. A rich and gamy soup makes an impressive starter, or can be served with crusty rolls for a memorable light lunch. Remove the pigeons with a slotted spoon and purée the broth. When the pigeons are cool enough to handle, pull off and discard the skins.

Recipe : Pigeon and Pasta Soup

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