Skip to main content
Main

Pea Soup

A hearty soup made from dried peas, water, onions, celery, carrot, turnips, pepper, salt, butter, and toasted bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓
Pea Soup

Why it works: Celery and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Pea Soup

Ingredients

Directions

Make the soup

  1. Put the dried peas in a large pot with the water and boil for 4 hours.

  2. Add the chopped onions, celery, carrot, and turnips.

  3. Season with pepper and coarse sea salt.

  4. Boil for an additional 2 hours, adding more water if the soup thickens.

  5. Strain the soup through a colander and stir in the cold butter.

Serve

  1. Serve hot with small pieces of toasted bread in the bottom of the tureen.

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. Celery + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Celery + turniptop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Dried peas
Break down during long boiling to give the soup its body and thickness.
Onions
Add savory sweetness and aroma as they soften into the broth.
Celery
Contributes aromatic flavor and background savoriness to the broth.
Turnips
Add mild sweetness and earthy flavor as they cook down into the soup.
Cold butter
Stirred in at the end to add richness and a smooth, glossy mouthfeel.

The step that matters

Adding more water during the final boil. As the peas continue to release starch and break down, the soup thickens and can scorch on the bottom of the pot. Adding water keeps it at the right consistency and prevents sticking.

Swap the peas

How well each one fits the dish's main ingredients (onion, celery, carrot, turnip, pepper, butter, bread):

  1. Beansfits better
  2. Lentilsfits better
  3. Chestnutfits better
  4. Peasthe original

Fit is the average pairing score against onion, celery, carrot, turnip, pepper, butter, bread. 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.

More pea soup recipes

Green 380Split 228Baked Split 20Creamed 13Dried 10Winter 9 See all 368 →

You might also like

Brown BreadBrown Bread461 recipesGreen PeasGreen Peas229 recipesCarrot SoupCarrot Soup134 recipesCream of Celery SoupCream of Celery Soup113 recipes