Why it works: Mutton and peas work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 598 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓
Pea Soup From Mutton Bones
Ingredients
Directions
Make the broth
Place the mutton bones in a pot and cover with water.
Bring to a boil and simmer for several hours.
Finish the soup
Add the peas and cook until tender.
Season with salt to taste before serving.
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.
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Mutton + peastop 15% of all pairsSmell alikemoderateCooked together598 recipes
Shared aroma: 1-octen-3-ol (mushroom, earthy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Mutton bones
- Simmering releases flavor and gelatin into the water, giving the broth richness and body.
- Peas
- Their starch softens and thickens the broth as they cook, adding body and mild sweetness.
The step that matters
Simmer the bones for several hours. Long, gentle simmering slowly draws collagen and flavor out of the bones. A rapid boil or a short simmer leaves the broth thin and less savory.
“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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