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Pea Soup From Canned Peas

A simple pea soup made with canned peas, milk, butter, flour, onion juice, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Pea Soup From Canned Peas

Ingredients

Directions

Prepare

  1. Press the canned peas through a puree sieve.

  2. Heat the milk in a saucepan.

  3. Add the pressed peas to the hot milk.

  4. Mix the butter and flour together.

  5. Add the mixture to the boiling soup.

Finish and serve

  1. Stir until the soup thickens.

  2. Add onion juice, salt, and pepper to taste.

  3. 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, 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

Canned peas
Provide the main body and flavor of the soup once pureed.
Milk
Forms the liquid base of the soup and adds creaminess.
Butter
Adds fat and richness, helping carry flavor through the soup.
Flour
Thickens the soup as it cooks with the butter and liquid.

The step that matters

Adding the butter and flour mixture to the boiling soup. Flour must be fully blended with the butter before it goes in, and the soup should be stirred well as it thickens. Otherwise lumps can form and the starch will not thicken the soup evenly.

Swap the peas

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

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

Fit is the average pairing score against milk, butter, flour, onion, 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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