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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|Serving Size: 1 Serving (1567g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 114 (18%)|
|Amt Per Serving||% DV|
|Total Fat 12.7g||17 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 2424.8mg||84 %|
|Potassium 1905.9mg||50 %|
|Total Carbohydrate 107.3g||32 %|
|Dietary Fiber 29.7g||119 %|
|Sugars, other 77.5g|
|Protein 28.4g||41 %|
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Calories per serving: 629
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