Sopa De Grao
Ingredients:
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
Method:
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