"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pepper-Pot-Yam soup Recipe

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This recipe for Pepper-Pot-Yam soup, by , is from The Family of Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Margeret Juliet

Category:
Category:

Ingredients:  
Ingredients:  
2-3 cups of water
1/4 cut chicken (leg and thigh)
1 can of chicken broth
3 cubes of chicken bouillon cubes
2 jewel yams
4 potatoes
1 cup of all purpose flour
1 can red kidney beans
3 tsps. Matouk hot sauce
3 sprigs of thyme
salt to taste
3 teaspons of margarine butter
2 stalks of scallion
1/2 of an onion (chopped)
1/2 bag of baby carrots
1 teaspoon of Old Bay Seafood/Soup
Seasoning

Directions:
Directions:
Place 2-3 cups of water to boil in a medium size pot with red peas to boil. Add chicken, broth and seasonings (thyme, scallion, onion salt and hot pepper) and carrots. Then cut yams, potatoes in small thick pieces and place in pot. Add a few splashes of water to flour in a bowl, and knead until it is dough-like. Make circular dumplings or tiny rolled dumplings (spinners) and place in soup mixture pot. Mix all the ingredients together and put flame on medium.
Once your soup has started boiling, taste for proper seasoning, add small quantities of seasoning to perfect. Add 3 tsps. of butter and a tsp. of Old Bay seasoning. Cook for approximately 45 minutes. Once "the food" ( potatoes, carrots, yams) is cooked your soup is ready!

Number Of Servings:
Number Of Servings:
4 people
Preparation Time:
Preparation Time:
45 mins.- 1 hour
Personal Notes:
Personal Notes:
Soup is the only true food that nourishes and comforts. It soothes the ruffled spirit.

 

 

 

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