Sopa de grao

Yield: 6 servings

Ingredients:

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)

Instructions:

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