*  Exported from  MasterCook  *
 
                                SOPA DE GRAO
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Portuguese
                 Anderson
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
 
   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
 
   
 
   JEAN ANDERSON
 
   
 
   PRODIGY GUEST CHEFS COOKBOOK
 
  
 
 
 
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