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 the peas
Pass the cooked peas through a wire sieve.
Make the soup
In a saucepan, combine the sieved peas and milk.
Boil the vermicelli in salted water for 10 minutes, then drain.
Add the drained vermicelli to the soup and boil for an additional 10 minutes.
Skim the soup 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 and flavor of the soup as they are pureed through the sieve.
- Milk
- Adds creaminess and richness, softening the texture of the soup.
- Vermicelli
- Adds body and a soft, noodle-like texture to the soup.
The step that matters
Skim the soup. Milk-based soups form a skin and can scorch on the bottom while boiling. Skimming removes the surface film and foam, giving a smooth, clean-tasting soup.
“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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