 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
|
This recipe can be prepared in 45 minutes or less. 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 |
Directions:
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.
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.
3. In a small bowl stir together remaining cumin and salt to use as garnish.
4. Each serving about 73 calories and 1 gram fat. Nutritional analysis provided by Gourmet
|
|