Why it works: Peas and milk are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 1,309 recipes. Both carry hexanal, which smells green, grassy. The science ↓
Pea and Vermicelli Soup
Ingredients
Directions
Prepare
In a saucepan, combine the cooked green peas and milk.
In a separate pot, boil the vermicelli in salted water for 10 minutes.
Drain the vermicelli and add it to the soup.
Finish and serve
Boil the soup for an additional 10 minutes, then skim 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.
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 + milktop 16% of all pairsSmell alikemoderateCooked together1,309 recipes
Shared aroma: hexanal (green, grassy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Green peas
- Provide the main body, flavour and thickness of the soup once sieved.
- Milk
- Adds creaminess and softness to the soup base.
- Vermicelli
- Adds body and a tender bite as it cooks in the soup.
The step that matters
Boil the soup for an additional 10 minutes, then skim. Boiling the soup with milk can cause it to scorch on the bottom or boil over, so keep the heat controlled and stir. Skimming removes the foam that rises to the surface during simmering.
“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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