Split-Pea Soup with Caramelized Onions and Cuminseed

1. 1

   In a large heavy saucepan simmer peas, basil, and bay leaf in water and broth, covered partially, until peas are tender, about 35 minutes, and discard bay leaf.

2. 2

   While peas are cooking, in a heavy skillet saute onion and cuminseed in oil over moderately high heat, stirring, until golden brown.

3. 3

   In a blender puree soup in batches until just smooth and transfer to a bowl.

4. 4

   Stir in onion mixture and salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

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