Skip to main content
Main

Pea Soup

A hearty soup made with dried peas, carrots, onions, celery, water, and salt pork.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓
Pea Soup

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

Ingredients

Directions

Prepare the peas

  1. Soak the peas overnight in soft water.

  2. Wash the peas and place them in a soup pot with the carrots, onions, celery, and water.

Cook and strain

  1. Boil for 4 to 5 hours, adding boiling water as needed to maintain the level.

  2. Strain the soup through a coarse sieve.

Add the pork and finish

  1. Boil the salt pork for 1 hour, then remove and skin it.

  2. Return the strained soup and pork to the pot and boil gently for 1 hour, stirring frequently to prevent scorching.

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.

Photo for illustrative purposes only · Contact us to use it

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 + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  3. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Peas + carrottop 7% of all pairs
    Smell alikemoderate
    Cooked together2,994 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  5. Onion + porktop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 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

Dried peas
Form the body of the soup as they break down during long simmering, thickening it.
Salt pork
Adds savory, fatty flavor to the broth as it simmers.
Onions
Build aromatic sweetness and depth as they cook down into the broth.
Carrots
Add natural sweetness and body to the soup as they soften.

The step that matters

Stirring while the soup boils gently. Thick pea soups contain starch and settled solids that scorch on the bottom of the pot. Frequent stirring keeps them from sticking and burning, which would give a bitter, burnt taste.

Swap the peas

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

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

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

More pea soup recipes

Green 380Split 228Baked Split 20Creamed 13Dried 10Winter 9 See all 368 →

You might also like

Green PeasGreen Peas229 recipesCarrot SoupCarrot Soup134 recipesCream of Celery SoupCream of Celery Soup113 recipesPork CakePork Cake107 recipes