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Puree of Green Pea

A creamy soup made from cooked green peas, veal or chicken, stock, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Puree of Green Pea

Ingredients

Directions

Prepare the peas

  1. Cook the peas in water until tender.

  2. Drain the peas and rub them through a sieve.

Make the sauce

  1. In a saucepan, melt the butter. Stir in the flour until combined.

  2. Add the stock and stir until thickened.

  3. Mix in the pureed peas and the water they were cooked in. Simmer for five minutes.

  4. Season with salt and pepper before serving.

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.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Peas + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together5,331 recipes

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

  3. Butter + peastop 16% of all pairs
    Smell alikemoderate
    Cooked together4,887 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

Butter and flour 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

Green peas
Provide the main flavour and the body of the puree once rubbed through a sieve.
Butter
Adds richness and carries flavour as the base for the roux.
Flour
Thickens the stock into a smooth sauce when cooked with the butter.
White stock
Forms the liquid base that the flour thickens into a sauce.

The step that matters

Stir in the stock gradually after the flour. Adding the stock to the butter and flour roux slowly while stirring keeps lumps from forming, so the sauce thickens smoothly.

Swap the peas

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

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

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