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Green Pease Soup

A soup made with green peas, stock, onion, cornflour, milk, and fresh mint.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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. Soak the peas in water overnight.

  2. Combine the soaked peas and stock in a pot.

  3. Bring the mixture to a boil.

Cook the soup

  1. Add the chopped onion and cook until the peas are tender.

  2. Mix cornflour with a little milk to make a smooth paste.

  3. Stir the cornflour mixture into the soup.

  4. Add the remaining milk.

  5. Bring the soup to a gentle boil, stirring constantly for about 3 minutes.

  6. Add the chopped mint.

  7. Serve immediately.

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

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

  3. Peas + milktop 16% of all pairs
    Smell alikemoderate
    Cooked together1,309 recipes

    Shared aroma: hexanal (green, grassy).

  4. Onion + minttop 18% of all pairs
    Smell alikemoderate
    Cooked together2,389 recipes

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

  5. Onion + milktop 20% of all pairs
    Smell alikemoderate
    Cooked together13,418 recipes

    Shared aroma: hexanal (green, grassy).

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

What each ingredient does

Old peas
Form the main body of the soup and give it its green colour and earthy flavour.
Cornflour
Thickens the soup as its starch swells when heated, giving a smoother body.
Milk
Adds richness and softens the flavour, while helping the soup feel creamy.
Onion
Adds savoury depth and aroma as it softens in the stock.

The step that matters

Bring the soup to a gentle boil after adding the cornflour mixture. Cornflour needs to reach a boil to fully swell and thicken. Stirring constantly prevents lumps and stops the milk from scorching on the bottom of the pot.

Swap the onion

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

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

Fit is the average pairing score against peas, milk, 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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