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Dried Pea Soup

A soup made from dried peas, water, onions, celery, sweet herbs, carrots, pepper, dried mint, fried bread, and spinach.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Dried Pea Soup

Why it works: Celery and carrot 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 ↓

Dried Pea Soup

Ingredients

Directions

Make the soup

  1. Combine dried peas, water, onions, celery, sweet herbs, and carrots in a large pot.

  2. Boil until the vegetables are soft and tender.

  3. Strain the mixture through a fine sieve, pressing the carrot pulp through.

  4. Return the strained soup to the pot and boil for 1 hour.

Finish and serve

  1. Add the best part of the celery, pepper, dried mint, fried bread, and spinach.

  2. Serve hot.

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. Celery + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Peas + minttop 2% of all pairs
    Smell alikemoderate
    Cooked together1,137 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Carrot + spinachtop 5% of all pairs
    Smell alikestrong
    Cooked together870 recipes

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

  5. Celery + spinachtop 5% of all pairs
    Smell alikestrong
    Cooked together616 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Dried peas
Thicken the soup and give it body as they break down during long boiling.
Onions
Add sweetness and savory depth to the soup base.
Celery
Adds aromatic, savory flavour to the stock as it simmers.
Carrots
Add sweetness and body; their pulp thickens the strained soup.
Fried bread
Adds crisp texture and a toasted, fatty contrast to the soft soup.

The step that matters

Pressing the carrot pulp through the sieve. Pressing the cooked vegetables through a fine sieve breaks them into a smooth purée that thickens the soup. Skipping or rushing this leaves the soup thin and grainy.

Swap the onion

How well each one fits the dish's main ingredients (peas, celery, carrot, pepper, mint, bread, spinach):

  1. Lettucefits better
  2. Turnipfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against peas, celery, carrot, pepper, mint, bread, spinach. 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.

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