Sopa De Grao Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 cup: Dried garbanzos washed and sorted,
2 quart: Cold water,
4 medium: Garlic cloves peeled and minced,
4 large: Yellow onions, peeled and coarsely chopped
3 tbsp: Peanut, corn or veg. oil
3 medium: Maine or Eastern potatoes peeled & coarsely chopped,
1/2 tsp: Crumbled leaf thyme,
1/2 tsp: Ground coriander seeds,
1 large: Bay leaf, (do not crumble)
1 quart: Beef or chicken broth, preferably homemade
1/2 lbs: Pepperoni or chorizo or if available, Portuguese chourico or linguica, sliced about 1/4-in thick
1 cup: Finely chopped fresh spinach, leaves only
1 1/2 tsp: Salt,
1/4 tsp: Freshly ground black pepper,
2 tbsp: 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 youve 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 ~--
Source from luhu.jp
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 youve 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 ~--
Source from luhu.jp
Tags
Soups