Skip to main content
Main

Green Pease Soup

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

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 Pease Soup

Ingredients

Directions

Prepare

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

  2. Peel the onions.

  3. Chop the onions, using the green parts if possible.

Make the soup

  1. Boil the peas and onions in the stock for three hours.

  2. Add the sprig of mint for the last five minutes.

  3. Pass the mixture through a sieve.

  4. Mix the cornflour and milk until smooth.

  5. Add the mixture to the soup when cool.

  6. Season the soup with pepper and salt.

  7. Bring the soup to a boil.

  8. Serve.

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

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

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

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

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

What each ingredient does

Green peas
Form the main body of the soup and give it its bulk and flavour.
Cornflour
Thickens the soup as it is heated, giving it a smoother body.
Stock
Cooks the peas and onions and forms the liquid base of the soup.

The step that matters

Add the cornflour and milk mixture when the soup is cool. Cornflour thickens when heated in liquid, so adding it to hot soup can cause lumps. Mixing it smooth with milk first and adding it to cooled soup, then bringing the soup to a boil, helps it blend evenly.

Swap the onion

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

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

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

You might also like

Green PeasGreen Peas229 recipesGreen Peas SoupGreen Peas Soup35 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes