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

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Instructions

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.