Cumin Pea Soup

• 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

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.
2. With a mortar and pestle or in an electric coffee/spice grinder finely grind seeds.
3. Finely chop onion and in a 2-quart saucepan simmer onion in broth and water until soft.
4. Add peas, half of cumin, and half of salt and simmer, uncovered, until peas are tender, about 5 minutes.
5. In a blender puree soup in 2 batches until smooth (use caution when blending hot liquids) and transfer to another saucepan.
6. In a small bowl stir together remaining cumin and salt to use as garnish.

cumin seeds, onion, chicken broth, water, frozen peas, coarse salt

Taken from www.epicurious.com/recipes/food/views/cumin-pea-soup-101510 (may not work)