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Ingredients Jump to Instructions ↓

  1. Exported from MasterCook

  2. SOPA DE GRAO

  3. 6 Preparation Time :

  4. Categories : Soups

  5. Amount Measure Ingredient -- Preparation Method -- -- --

  6. 2 1/2 c Dried garbanzos

  7. - washed and sorted

  8. 2 qt Cold water

  9. 4 md Garlic cloves

  10. - peeled and minced

  11. 4 lg Yellow onions -- peeled

  12. - and coarsely chopped 3 tb Peanut, corn or veg. oil

  13. 3 md Maine or Eastern potatoes

  14. - peeled & coarsely chopped

  15. 1/2 ts Crumbled leaf thyme

  16. 1/2 ts Ground coriander seeds

  17. 1 lg Bay leaf -- (do not crumble)

  18. 1 qt Beef or chicken broth

  19. -(preferably homemade)

  20. 1/2 lb Pepperoni or chorizo

  21. - or if available,

  22. - Portuguese chourico or - linguica,

  23. - sliced about 1/4-in thick

  24. 1 c Finely chopped fresh spinach

  25. - (leaves only)

  26. 1 1/2 ts Salt

  27. 1/4 ts Freshly ground black pepper

  28. 2 tb Olive oil

  29. SOAK THE GARBANZOS overnight in 6 cups of the water in

  30. a large heavy kettle. Next day, add the remaining 2

  31. cups water, bring to a gentle boil, cover, and cook

  32. 4-to-

  33. 5 hours or until the garbanzos are very tender.

  34. Meanwhile, stir-fry the garlic and onions in the

  35. peanut oil in a second large, heavy kettle over

  36. 12-to-

  37. 15 minutes until lightly

  38. 3 minutes;

  39. add the thyme, coriander, and bay leaf, turn the heat

  40. down low, and allow to mellow about 10 minutes. Pour

  41. in the broth, bring all to a gentle simmer, cover and cook slowly. As soon as you've set the 2 kettles to

  42. simmer, stir-fry the pepperoni in a large heavy

  43. 3-to-

  44. 5 minutes--just until lightly browned and most of the drippings have cooked out. Drain the

  45. pepperoni well, reserving 1 tablespoon of the

  46. drippings. Set aside. Return 1 tablespoon drippings to

  47. 2-to-

  48. minutes over moderate heat just until glazed and intensely green; reserve. When the garbanzos are

  49. 1/2 of them by buzzing

  50. 60 seconds in a

  51. food processor, adding only enough kettle liquid to

  52. puree them easily. Return the pureed garbanzos to the

  53. kettle in which they cooked. Now puree the potato

  54. 2 batches, buzzing each 30-to-

  55. 40 seconds in

  56. a food processor. Blend the potato mixture into the

  57. garbanzo mixture, add the reserved pepperoni and 30-to-

  58. 40 minutes--just long

  59. enough to mellow the flavors. Season to taste with

  60. salt and pepper, remove the bay leaf, then smooth in

  61. 6 to 8 Servings

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