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Green Pease Soup

A soup made from green peas, onions, mint, stock, milk, cornflour, pepper, and salt.

From an old cookbook · modernised transcription
By Richmond, I. L · From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Onion and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and 68,474 recipes mention both. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Green Pease Soup

Ingredients

Directions

Prepare

  1. Pick over the peas and remove any that are black.

  2. Peel and cut the onions, using the green if possible.

Make the soup

  1. Boil the peas and onions in the stock for three hours, adding a sprig of mint during the last five minutes.

  2. Rub the mixture through a sieve.

  3. Mix the cornflour and milk evenly, and add to the soup when cool.

  4. Season with pepper and salt, then boil briefly.

Serve

  1. Serve.

By Richmond, I. L. 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. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Onion + peppertop 11% of all pairs
    Aroma overlapmoderate
    Mentioned together68,474 recipes

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

  2. Milk + oniontop 20% of all pairs
    Aroma overlapmoderate
    Mentioned together13,418 recipes

    Shared aroma: hexanal (green, grassy).

  3. Milk + peppertop 22% of all pairs
    Aroma overlapmoderate
    Mentioned together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

What each ingredient does

Peas (in the method)
Form the main body and flavour of the soup once boiled and sieved.
Stock
Cooks the peas and onions and forms the liquid base of the soup.
Young onions
Add sweetness and savoury depth to the soup base.
Milk
Adds richness and softness to the finished soup.
Cornflour (in the method)
Thickens the soup as it is heated.

Flavor stand-ins for the onion

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

  1. Capsicumbetter flavor fit
  2. Potatobetter flavor fit
  3. Tomatobetter flavor fit
  4. Onionthe original

Fit is the average pairing score against milk, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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