Iron Chef Lime: Hot Lime Soup

[Marie]

1 teaspoon cumin seed
2 onions
2 Tb olive oil
5 cups chopped cauliflower
2 cups vegetable stock
2 cups water
1/2 cup fat free whipping cream
2 limes

In a dry small skillet cook the cumin seed over moderate heat, stirring, for 3 to 4 minutes, or until it is fragrant and several shades darker, being careful not to let it burn, and transfer it to a sheet of wax paper. Let the cumin seed cool and use a mortar and pestle to grind into a coarse powder.

Chop the onions finely. Juice the limes, setting aside at least 2 tablespoons for use (more if you have the patience).

In a heavy saucepan, cook the onion in the oil over moderately low heat, stirring, until it is softened. Add the cauliflower, the stock, and the water and simmer the mixture, covered, for 20 minutes, or until the cauliflower is tender. Using a hand blender, purée the mixture. Stir in the cream, part of the lime juice, and salt and white pepper to taste. Add more lime juice as needed. Heat the soup over low heat, stirring, until it is hot, but do not let it boil. Ladle it into bowls, and sprinkle it with the cumin seed powder to taste.