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Pea Soup, with Meat Stock

A hearty soup made from split peas, meat stock, vegetables, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 ↓

Pea Soup, with Meat Stock

Ingredients

Directions

Prepare

  1. Soak the split peas overnight.

  2. Rinse the peas and add them to a pot with the meat stock.

  3. Add the onion, turnip, carrots, celery, pepper, salt, and cloves.

Cook and serve

  1. Bring to a boil, stirring frequently to prevent burning.

  2. Once cooked, strain the soup through a fine strainer.

  3. Serve with small pieces of toasted bread on the side.

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. Turnip + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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 cooking to thicken the soup and give it body.
Meat stock
Provides the liquid base and savory flavor for the soup.
Onion
Adds aromatic sweetness and depth as it softens into the base.
Carrots
Contribute gentle sweetness and color to the soup.

The step that matters

Bring to a boil, stirring frequently. Peas are starchy and settle onto the bottom of the pot, where they scorch easily. Frequent stirring keeps them suspended and prevents a burnt taste and sticking.

Swap the peas

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

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

Fit is the average pairing score against meat, onion, turnip, carrot, celery, pepper, clove. 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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