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Soup

Petits Pois

A soup of small white onions, consommé, cooked peas, and croutons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Onion and peas are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 5,460 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Petits Pois

Ingredients

Directions

Prepare the onions

  1. Peel and blanch the onions.

  2. Cook the onions in the consommé until tender.

Serve

  1. Drain the onions and place them in a soup tureen with the croutons and cooked peas.

  2. Pour the prepared consommé over the mixture.

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 their aromas overlap, and how often cooks already put them together.

  1. Onion + peastop 13% of all pairs
    Smell alikemoderate
    Cooked together5,460 recipes

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

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

What each ingredient does

Onions
Provide the mild, sweet body of the soup and soften when simmered.
Consommé
Forms the clear, savoury liquid that carries the flavour of the soup.
Cooked fine peas
Add sweetness, colour and a soft texture to the soup.
Croutons
Add crisp contrast to the soft onions and peas.

The step that matters

Cooking the onions in the consommé until tender. Undercooked onions stay firm and taste raw, while overcooked onions break down and release starch that clouds the clear consommé. Stop when they are just tender and still hold their shape.

“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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