Cumin Pea Soup

Directions

1. 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. 2
   With a mortar and pestle or in an electric coffee/spice grinder finely grind seeds.
3. 3
   Finely chop onion and in a 2-quart saucepan simmer onion in broth and water until soft.
4. 4
   Add peas, half of cumin, and half of salt and simmer, uncovered, until peas are tender, about 5 minutes.
5. 5
   In a blender puree soup in 2 batches until smooth (use caution when blending hot liquids) and transfer to another saucepan.
6. 6
   In a small bowl stir together remaining cumin and salt to use as garnish.