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Receta Sopa De Grao
by Global Cookbook

Sopa De Grao
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  Raciónes: 6

Ingredientes

  • 2 1/2 c. Dry garbanzos washed and sorted
  • 2 quart Cool water
  • 4 med Garlic cloves peeled and chopped
  • 4 lrg Yellow onions, peeled and coarsely minced
  • 3 Tbsp. Peanut, corn or possibly veg. oil
  • 3 med Maine or possibly Eastern potatoes peeled & coarsely minced
  • 1/2 tsp Crumbled leaf thyme
  • 1/2 tsp Grnd coriander seeds
  • 1 lrg Bay leaf, (don't crumble)
  • 1 quart Beef or possibly chicken broth (preferably homemade)
  • 1/2 lb Pepperoni or possibly chorizo or possibly if available, Portuguese chourico or possibly linguica, sliced about 1/4-in thick
  • 1 c. Finely minced fresh spinach (leaves only)
  • 1 1/2 tsp Salt
  • 1/4 tsp Freshly grnd black pepper
  • 2 Tbsp. Extra virgin olive oil

Direcciones

  1. SOAK THE GARBANZOS overnight in 6 c. of the water in a large heavy kettle. Next day, add in the remaining 2 c. water, bring to a gentle boil, cover, and cook 4-to-5 hrs or possibly till the garbanzos are very tender.
  2. Meanwhile, stir-fry the garlic and onions in the peanut oil in a second large, heavy kettle over moderate heat for 12-to-15 min till lightly browned. Add in the potatoes and stir-fry 2-to-3 min; add in the thyme, coriander, and bay leaf, turn the heat down low, and allow to mellow about 10 min. 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 min-just till lightly browned and most of the drippings have cooked out. Drain the pepperoni well, reserving 1 Tbsp. of the drippings. Set aside. Return 1 Tbsp. drippings to the skillet, add in the spinach and stir-fry 2-to-3 min over moderate heat just till glazed and intensely green; reserve.
  3. When the garbanzos are tender, puree 1/2 of them by buzzing 60 seconds in a food processor, adding only sufficient kettle liquid to puree them easily.
  4. Return the pureed garbanzos to the kettle in that they cooked. Now puree the potato mix in 2 batches, buzzing each 30-to-40 seconds in a food processor. Blend the potato mix into the garbanzo mix, add in the reserved pepperoni and spinach, cover, and simmer 30-to-40 min-just long sufficient to mellow the flavors. Season to taste with salt and pepper, remove the bay leaf, then smooth in the extra virgin olive oil.
  5. Makes 6 to 8 Servings