*  Exported from  MasterCook  *
                                SOPA DE GRAO
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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