Sopa de grao, cork stripper's soup – by Michael Connor
INGREDIENTS
2 bacon knuckles
6oz paprika dried sausage
1lb chickpeas soaked
2 onions roughly chopped
2 sticks celery sliced
2 carrots sliced
4 potatoes cubed
10oz spinach torn
1 head garlic
3 bay leaves
1tsp coriander seeds
10 black peppercorns
8 sprigs fresh coriander
4 sprigs mint
2 sprigs marjoram
2fl oz olive oil
4 pints light stock
Milled salt and pepper
METHOD
Strain the chickpeas place in a large pan with the stock and bring to the boil. Skim. Blacken the paper skin of the garlic over a flame and add to the pot along with the coriander seeds bay bacon and peppercorns. Bring to the boil and cook for one hour.
Add the sliced sausage celery carrots onions and herbs. Cover and simmer for two hours or until the chickpeas are soft. Add the potatoes cook for 20 minutes and then add the spinach. Stir in the salt pepper and oil. Serve.
Michael Connor
