*  Exported from  MasterCook  *
                                SOPA DE GRAO
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups                            Portuguese
   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
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