Sopa de grao

6 servings

Ingredients

Quantity Ingredient
2½ cup Dried garbanzos washed and sorted
2 quarts Cold water
4 mediums Garlic cloves peeled and minced
4 larges Yellow onions; peeled and coarsely chopped
3 tablespoons Peanut, corn or veg. oil
3 mediums Maine or Eastern potatoes peeled & coarsely chopped
½ teaspoon Crumbled leaf thyme
½ teaspoon Ground coriander seeds
1 large Bay leaf; (do not crumble)
1 quart Beef or chicken broth (preferably homemade)
½ pounds Pepperoni or chorizo or if available, Portuguese chourico or linguica, sliced about 1/4-in thick
1 cup Finely chopped fresh spinach (leaves only)
1½ teaspoon Salt
¼ teaspoon Freshly ground black pepper
2 tablespoons Olive oil

Directions

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 ½ 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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