Sopa De Grao

* Exported from MasterCook *

SOPA DE GRAO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 c Dried garbanzos
- washed and sorted
2 qt Cold water
4 md Garlic cloves
- peeled and minced
4 lg Yellow onions -- peeled
- and coarsely chopped
3 tb Peanut, corn or veg. oil
3 md Maine or Eastern potatoes
- peeled & coarsely chopped
1/2 ts Crumbled leaf thyme
1/2 ts Ground coriander seeds
1 lg Bay leaf -- (do not crumble)
1 qt Beef or chicken broth
-(preferably homemade)
1/2 lb Pepperoni or chorizo
- or if available,
- Portuguese chourico or
- linguica,
- sliced about 1/4-in thick
1 c Finely chopped fresh spinach
- (leaves only)
1 1/2 ts Salt
1/4 ts Freshly ground black pepper
2 tb Olive oil

SOAK THE GARBANZOS overnight in 6 cups of the water in
a large heavy kettle. Next day, add the remaining 2
cups water, bring to a gentle boil, cover, and cook
4-to-5 hours or until the garbanzos are very tender.
Meanwhile, stir-fry the garlic and onions in the
peanut oil in a second large, heavy kettle over
moderate heat for 12-to-15 minutes until lightly
browned. Add the potatoes and stir-fry 2-to-3 minutes;
add the thyme, coriander, and bay leaf, turn the heat
down low, and allow to mellow about 10 minutes. Pour
in the broth, bring all to a gentle simmer, cover and
cook slowly. As soon as you've set the 2 kettles to
simmer, stir-fry the pepperoni in a large heavy
skillet 3-to-5 minutes--just until lightly browned and
most of the drippings have cooked out. Drain the
pepperoni well, reserving 1 tablespoon of the
drippings. Set aside. Return 1 tablespoon drippings to
the skillet, add the spinach and stir-fry 2-to-3
minutes over moderate heat just until glazed and
intensely green; reserve. When the garbanzos are
tender, puree 1/2 of them by buzzing 60 seconds in a
food processor, adding only enough kettle liquid to
puree them easily. Return the pureed garbanzos to the
kettle in which they cooked. Now puree the potato
mixture in 2 batches, buzzing each 30-to-40 seconds in
a food processor. Blend the potato mixture into the
garbanzo mixture, add the reserved pepperoni and
spinach, cover, and simmer 30-to-40 minutes--just long
enough to mellow the flavors. Season to taste with
salt and pepper, remove the bay leaf, then smooth in
the olive oil. Makes 6 to 8 Servings ~--



- - - - - - - - - - - - - - - - - -