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Green Pea Soup

A creamy soup made with milk, peas, butter, flour, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Green 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 ↓

Green Pea Soup

Ingredients

Directions

Make the milk base

  1. Seal the milk in a double boiler.

  2. Melt the butter, then stir in the flour and seasoning until smooth.

  3. Stir the mixture into the milk and cook for ten minutes, stirring until smooth.

Add the peas

  1. Heat the peas in their own liquid, then mash through a strainer.

  2. Add the pea pulp to the milk 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.

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. Flour + buttertop 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. Milk + peastop 16% of all pairs
    Smell alikemoderate
    Cooked together1,309 recipes

    Shared aroma: hexanal (green, grassy).

Flour and butter 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

Milk
Forms the liquid base of the soup and carries the other ingredients.
Flour
Thickens the milk as its starch swells with heat, giving the soup body.
Butter
Adds fat for a smooth, rich mouthfeel and helps the flour blend in.
Peas
Provide the main flavour and green colour, and thicken the soup when mashed.

The step that matters

Stirring the flour mixture into the milk. Flour starch must be stirred while heating to disperse evenly and thicken. If it is added without stirring or cooked too briefly, lumps form and the soup stays floury and thin.

Swap the peas

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

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

Fit is the average pairing score against milk, flour, butter, 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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