Why it works: Peas and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 4,887 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓
Pea Soup
Ingredients
Directions
Rub the can of peas through a colander to remove the skins.
Mix Nut Butter with enough water to form an emulsion.
Add the emulsion to the sifted peas.
Add additional water to achieve the desired soup consistency.
Season with coarse sea salt and serve.
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.
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Peas + buttertop 16% of all pairsSmell alikemoderateCooked together4,887 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Peas
- Provide the main body, flavour and thickening starch of the soup.
- Nut butter
- Adds fat and richness, and emulsifies with water to enrich the soup's texture.
The step that matters
Forming the emulsion before adding it to the peas. Nut butter does not blend into water on its own. Mixing it with water first to form an emulsion helps it disperse evenly, so the soup avoids greasy specks and a uneven 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.
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