Clear Soup with Green Pease
Ingredients
Directions
Boil the peas in salted water until tender but not broken.
Drain the peas thoroughly.
Place the peas in a tureen and pour the boiling soup over the peas.
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
What each ingredient does
- Green peas
- Provide the main body and flavor of the soup, and are the only solid in the dish.
The step that matters
Boil the peas until tender but not broken. Overcooking softens the peas' cell walls until they split and turn mushy, while undercooking leaves them starchy and firm. Stopping at tender keeps each pea whole and gives the clear soup a clean texture.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.