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Pea Soup

A thickened green pea soup made with milk, butter, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Pea Soup

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Pea Soup

Ingredients

Directions

Prepare the peas

  1. Shell and wash the peas.

  2. Put them in a soup kettle, cover with cold water, and boil for 20 minutes.

  3. Remove 1 cup of peas and press the remainder through a puree sieve.

Finish the soup

  1. Return the soup to the kettle and add the milk and the cup of peas.

  2. Rub the butter and flour until smooth, then stir into the soup.

  3. Stir continually until the soup thickens to the consistency of thick cream.

  4. Season with salt and pepper and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Peas + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together5,331 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Peas + milktop 16% of all pairs
    Smell alikemoderate
    Cooked together1,309 recipes

    Shared aroma: hexanal (green, grassy).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Green peas
Form the body of the soup, and when pureed, give it its thick texture.
Milk
Adds creaminess and a mild sweetness, thinning the purée into a smooth soup.
Butter
Adds richness and fat, giving the soup a smooth, rounded mouthfeel.
Flour
Thickens the soup as its starch swells with heat and stirring.

The step that matters

Stir continually as the soup thickens. Flour starch can clump and scorch on the bottom of the kettle if not stirred constantly. Stirring keeps the starch dispersed so the soup thickens evenly and smoothly.

Swap the peas

How well each one fits the dish's main ingredients (milk, butter, flour, pepper):

  1. Almondfits better
  2. Chestnutfits better
  3. Milletfits better
  4. Peasthe original

Fit is the average pairing score against milk, butter, flour, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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