?There is no one-size-fits-all answer to this question, as the best way to make Sopa De Grao will vary depending on personal preferences. However, some tips on how to make a delicious Sopa De Grao include using fresh ingredients, simmering the soup until the grains are cooked through, and adding spice with chili peppers or other seasonings.
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.
Ingredients
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 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.
