Sopa de grao Recipe

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Sopa de grao

Artist:	_	Yield:	6
Categories:	Portuguese, Soups & Stews, Western European	Rating:	0
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Ingredients:

2 1/2	cup	Dried garbanzos
		- washed and sorted
2	quart	Cold water
4	med	Garlic cloves
		- peeled and minced
4	large	Yellow onions, peeled
		- and coarsely chopped
3	tbsp	Peanut, corn or veg. oil
3	med	Maine or Eastern potatoes
		- peeled & coarsely chopped
1/2	tsp	Crumbled leaf thyme
1/2	tsp	Ground coriander seeds
1	large	Bay leaf, (do not crumble)
1	quart	Beef or chicken broth
		-(preferably homemade)
1/2	lbs	Pepperoni or chorizo
		- or if available
		- Portuguese chourico or
		- linguica
		- sliced about ?in thick
1	cup	Finely chopped fresh spinach
		- (leaves only)
1 1/2	tsp	Salt
1/4	tsp	Freshly ground black pepper
2	tbsp	Olive oil

Procedures:

1	Soak the garbanzos overnight in 6 cups of the water in a large heavy kettle.
2	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.
3	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.
4	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.
5	Pour in the broth, bring all to a gentle simmer, cover and cook slowly.
6	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.
7	Drain the pepperoni well, reserving 1 tablespoon of the drippings.
8	Set aside.
9	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.
10	When the garbanzos are tender, puree ?of them by buzzing 60 seconds in a food processor, adding only enough kettle liquid to puree them easily.
11	Return the pureed garbanzos to the kettle in which they cooked.
12	Now puree the potato mixture in 2 batches, buzzing each 30-to-40 seconds in a food processor.
13	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.
14	Season to taste with salt and pepper, remove the bay leaf, then smooth in the olive oil.
15	Makes 6 to 8 servings jean anderson prodigy guest chefs cookbook