Cream Soup

Rahm Suppe

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

As Pea Soup is used in the making of this Cream Soup, I give first of all a recipe for the former.


  • For the Pea Soup: 1 pint of shelled peas, stock
  • 2 tablespoons of butter
  • 1 of flour, parsley, salt, pepper, and a little sugar


Put the shelled peas in an earthenware casserole, or a saucepan with a close-fitting lid, with the butter, 1 tablespoon of water, salt, pepper and a little sugar. Stew very gently till the peas are tender—the time varies according to whether young or old peas are used. When nearly done, add the flour and cook to a golden colour without browning. When done, rub the peas through a sieve into a basin. Put this purée into a saucepan, pour the hot stock over it, stir well and simmer for ½ an hour. The soup is garnished with cooked macaroni and strips of smoked tongue.

Chop the onions finely, put them in a saucepan with butter, and simmer till they are a golden colour. Sprinkle with the flour and stir till the flour also begins to colour. Add the warm pea soup gradually, stir, and simmer till it thickens. Remove from the fire and, after a few minutes, add the warm sour cream and stir well. Replace the saucepan on the fire, stir and simmer for 20 minutes. Season with salt and caraway seed. Garnish with a few croûtons of fried bread.

For the Cream Soup

One pint of sour cream—this should not be too thick, and use cream that is just beginning to sour—½ pint of pea soup, 2 or 3 onions, ½ a teaspoon or less of caraway seed (according to taste), 1 tablespoon of flour, salt.