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Puree of Green Peas

A creamy puree made from green peas, ham, onion, broth, cream, egg yolk, and butter, garnished with parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Clove and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Puree of Green Peas

Ingredients

Directions

Make the soup

  1. Strain the peas and place them in a saucepan.

  2. Add the ham, onion, and beef broth, then bring to a boil for 1 hour.

  3. Remove the ham and onion, then press the soup through a fine sieve.

Finish and serve

  1. Return the soup to the heat and add the hot cream, seasoning with salt and pepper.

  2. Beat the egg yolk with the cream and stir it into the soup.

  3. Add the butter and stir until melted and mixed.

  4. Garnish with chopped parsley 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. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Onion + beeftop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

  3. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  5. Onion + clovetop 13% of all pairs
    Smell alikemoderate
    Cooked together16,901 recipes

    Shared aroma: 2-nonanone (fruity, floral).

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 and flavor of the puree once pressed through a sieve.
Egg yolk
Thickens the soup and gives it a smoother, richer body when stirred in.
Cream
Adds richness and a silky texture to the finished soup.
Butter
Adds fat for a glossy finish and rounder flavor when stirred in at the end.

The step that matters

Stirring the egg yolk into the soup. Egg yolk thickens when heated, so if the soup is too hot when the yolk and cream are added, it can scramble and become grainy. Adding a little hot soup to the yolk first and stirring steadily helps it blend smoothly.

Swap the clove

How well each one fits the dish's main ingredients (peas, ham, onion, beef, cream, pepper, egg):

  1. Celeryfits better
  2. Tarragonfits better
  3. Parsleyfits better
  4. Clovethe original

Fit is the average pairing score against peas, ham, onion, beef, cream, pepper, egg. 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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