Free Recipe Sopa De Grao

Recipe Type: Free Stew Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 6

Ingredients for Sopa De Grao Recipe

2 1/2 c Dried garbanzos
1 qt Beef or chicken broth
– washed and sorted
-(preferably homemade)
2 qt Cold water
1/2 lb Pepperoni or chorizo
4 md Garlic cloves
– or if available,
– peeled and minced
– Portuguese chourico or
4 lg Yellow onions; peeled
– linguica,
– and coarsely chopped
– sliced about 1/4-in thick
3 tb Peanut, corn or veg. oil
1 c Finely chopped fresh spinach
3 md Maine or Eastern potatoes
– (leaves only)
– peeled & coarsely chopped 1 1/2
ts Salt
1/2 ts Crumbled leaf thyme
1/4 ts Freshly ground black pepper
1/2 ts Ground coriander seeds
2 tb Olive oil
1 lg Bay leaf; (do not crumble)

Sopa De Grao Preparation

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 JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK

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