Cumin Pea SoupGourmet's Studios
This recipe can be prepared in 45 minutes or less.
Recipe information
Yield
Makes about 3 cups, serving 4 as a first course
Ingredients
2 teaspoons cumin seeds
1 small onion
3/4 cup chicken broth
1 1/2 cups water
a 10-ounce package frozen peas
1 teaspoon coarse salt
Preparation
Step 1
In a dry small heavy skillet toast cumin seeds over moderate heat, shaking skillet frequently, until a shade darker and fragrant, 3 to 5 minutes, and cool. With a mortar and pestle or in an electric coffee/spice grinder finely grind seeds.
Step 2
Finely chop onion and in a 2-quart saucepan simmer onion in broth and water until soft. Add peas, half of cumin, and half of salt and simmer, uncovered, until peas are tender, about 5 minutes. In a blender purée soup in 2 batches until smooth (use caution when blending hot liquids) and transfer to another saucepan.
Step 3
In a small bowl stir together remaining cumin and salt to use as garnish.
Nutrition Per Serving
Each serving about 73 calories and 1 gram fat.
#### Nutritional analysis provided by Gourmet
