Why it works: Bread and peas work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 804 recipes. Both carry hexyl acetate, which smells fruity, apple. The science ↓
Pea Soup
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Rinse the split peas and soak them in water for a few hours.
Cook
In a pot, bring 1½ pints of water to a boil.
Add the soaked peas and cook until tender, about 30-40 minutes.
Season with salt to taste.
Serve
Serve with 6 ounces of bread.
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.
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Bread + peastop 11% of all pairsSmell alikemoderateCooked together804 recipes
Shared aroma: hexyl acetate (fruity, apple).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Split peas
- Form the body of the soup as they soften and break down during cooking.
- Bread
- Served alongside the soup as an accompaniment.
“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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