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Peas Soup Fou Eight Peesoxs

A hearty soup made with split peas, meat, carrots, onions, celery, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Peas Soup Fou Eight Peesoxs

Ingredients

Directions

Prepare

  1. Cut the meat into ¼ pound pieces and place in a gallon-sized pot.

  2. Add the soaked split peas, chopped carrots, onions, and celery.

  3. Season with pepper, salt, thyme, and dried mint if desired.

Cook

  1. Fill the pot with cold water and bring to a gentle boil.

  2. Skim the soup occasionally and stir the ingredients from the bottom to prevent sticking.

  3. Simmer gently for about 4 hours until ready.

  4. Remove the meat to serve separately if desired.

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. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Carrot + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together4,563 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Celery + thymetop 3% of all pairs
    Smell alikestrong
    Cooked together3,193 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Pepper + thymetop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Split peas
Break down during simmering to thicken the soup and give it body.
Meat
Adds savory depth and flavour to the broth as it simmers.
Onions
Build aromatic sweetness and flavour as they soften in the broth.
Carrots
Add natural sweetness and colour to the soup.
Celery
Contributes aromatic, savoury flavour to the base of the soup.

The step that matters

Stirring from the bottom and skimming. Split peas are starchy and settle quickly, so they can scorch and stick to the base of the pot. Stirring from the bottom keeps them moving, and skimming removes foam that would otherwise cloud the broth.

Swap the peas

How well each one fits the dish's main ingredients (meat, carrot, onion, celery, pepper, pork, thyme):

  1. Beansfits better
  2. Lentilsfits better
  3. Sesamefits better
  4. Peasthe original

Fit is the average pairing score against meat, carrot, onion, celery, pepper, pork, thyme. 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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