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October 2018

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Sopa De Grao Recipe

Sopa De Grao recipe and other potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Sopa De Grao recipe  PDF


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 and amp 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. Ne t 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 mi ture in 2 batches, buzzing each 30 to 40 seconds in a food processor. Blend the potato mi ture into the garbanzo mi ture, 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

Sopa De Grao recipe and other potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
463 people have voted
Last Reviewed on 2018-10-23



Tuesday, Oct 23 2018 Download & Print Sopa De Grao recipe  PDF   Potato recipes RSS   New

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