Recipe - Split-Pea Soup With Caramelized Onions And Cuminseed

1 cup Dried split peas
One half teaspoon Dried basil; crumbled
1 Bay leaf
2 cup Water
2 cup Chicken broth
2 cup Chopped onion
One half teaspoon Cuminseed
3 tablespoon Olive oil

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.

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

In a blender puree soup in batches until just smooth and transfer to a
bowl. Stir in onion mixture and salt and pepper to taste.

Makes about 4 cups.

Gourmet February 1994

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