As Pea Soup is used in the making of this Cream Soup, I give first of all a recipe for the former.
Put the shelled peas in an earthenware casserole, or a saucepan with a close-fitting lid, with the butter,
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.
One pint of sour cream—this should not be too thick, and use cream that is just beginning to sour—