Name: Potage Le Laitues Aux Petits Pois
Ingredients: 12 lettuce heads; 2 cups cooked green peas; Salt to taste; Croutons; Prepared consommé

Why it works: Lettuce and peas match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and 1,293 recipes mention both. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Potage Le Laitues Aux Petits Pois

Ingredients

Directions

Prepare

Braise the lettuce heads as indicated in the braised lettuce soup recipe.
Drain and cut each lettuce head in half.

Assemble and serve

Place the lettuce in a serving bowl with the cooked peas.
Add croutons and prepared consommé.
Serve immediately.

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

Lettuce + peastop 5% of all pairs

Aroma overlapstrong

Mentioned together1,293 recipes

Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

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

What each ingredient does

Lettuce heads: Provides the main bulk and soft, tender body of the soup after braising.
Cooked green peas: Adds sweetness, color, and a soft, starchy body to the soup.
Prepared consommé: Supplies the clear savory liquid that makes the soup a broth.

“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.