Name: Consomme a LA Nantaise
Ingredients: 1 quart clear stock; 1 cup green peas; salt to taste; pepper to taste

Why it works: Peas and pepper are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 5,331 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Consomme a LA Nantaise

Ingredients

1 quart clear stock
1 cup green peas
salt to taste
pepper to taste

Directions

Heat the clear stock in a pot.
Add the green peas and simmer until tender.
Season with salt and pepper to taste.
Serve hot, garnished with additional peas.

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.

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

Clear stock: Forms the liquid base that carries the flavour of the consommé.
Green peas: Provide the main vegetable flavour and a fresh green colour to the broth.

“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.