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Green Peas Soup Without Meat

A soup made from young and old green peas, onion, butter, herbs, and a fried French roll.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Green Peas Soup Without Meat

Why it works: Peas and mint are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 1,137 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Green Peas Soup Without Meat

Ingredients

Directions

Prepare the peas

  1. Shell the peas, separating the old from the young ones.

  2. Boil the old peas until soft, then strain through a colander.

Make the soup

  1. Combine the strained liquid with the young peas in a large saucepan.

  2. Add the chopped onion, whole pepper, mint, and butter; bring to a boil.

  3. If desired, stir in some flour, then add the fried French roll to the soup.

  4. Season with salt and herbs to taste.

  5. Add the young peas, which should be half-boiled first.

Options

  1. Optionally, substitute flour with sautéed spinach and cabbage-lettuce, finely chopped.

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. Peas + minttop 2% of all pairs
    Smell alikemoderate
    Cooked together1,137 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Pepper + minttop 10% of all pairs
    Smell alikemoderate
    Cooked together2,372 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  4. Peas + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked together5,460 recipes

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

  5. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Young green peas
Provide the main body, sweet flavor and bright green color of the soup.
Old green peas
Boiled until soft, their liquid forms the flavorful base of the soup.
Onion
Builds a savory aromatic base as it cooks into the liquid.
Butter
Adds richness and a rounded, smooth mouthfeel to the soup.
French roll
Fried in butter, it softens in the soup and adds body and slight thickening.

The step that matters

Add the young peas half-boiled first. Partly cooking the young peas before adding them lets them finish tender without overcooking, which keeps their color bright and their texture fresh rather than dull and mushy.

Swap the onion

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

  1. Cucumberfits better
  2. Asparagusfits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against peas, butter, pepper, mint. 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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