Pigeon and Pasta Soup

1. 1

   Salt the meat a few hours before cooking.

2. 2

   Add the pigeon, chorizo, onion and water to a pressure cooker.

3. 3

   Cook for around 80-90 minutes.

4. 4

   Once able to open the cooker, remove the meat including the chorizo to let it cool down.

5. 5

   Use the remaining water to make the rest of the soup.

6. 6

   Adding more water if required.

7. 7

   (Depending on your preference have a little or as much water as you prefer in your soup).

8. 8

   Bring to the boil and add the pasta and stock cube.

9. 9

   Cook for around 8 minutes.

10. 10

    In the meantime start preparing the pigeon by cutting it and shredding it, de-bone as much as possible.

11. 11

    Add the pigeon back into the soup and continue to cook for another 10-12 minutes.

12. 12

    Add the parsley whole 2-3 minutes before removing the pan from stove.

13. 13

    Optional can leave the chorizo out or add sliced at the end.

* Per serving · 4 servings · Values may vary.

No additional tips available.