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
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.

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. In a small bowl stir together 
remaining cumin and salt to use as garnish.

Each serving about 73 calories and 1 gram fat. 
Makes about 3 cups, serving 4 as a first course.

Source: Gourmet