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Countess Morphy

Cream Soup

Rahm Suppe

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000Recipes of all Nations
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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.

Ingredients

  • For the Pea Soup: 1 pint of shelled peas, stock
  • 2 tablespoons of butter

Method

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 th

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