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Green Pea Soup

A soup made with green peas, vegetable broth, onion, butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Green Pea Soup

Why it works: Onion and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 68,474 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Green Pea Soup

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

  1. Melt the butter over medium heat.

  2. Add the chopped onion and sauté until translucent.

  3. Stir in the green peas and vegetable broth.

  4. Bring to a boil, then reduce heat and simmer for 20 minutes.

  5. Blend the soup until smooth, then season with salt and pepper.

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. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Peas + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked together5,460 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Peas + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together5,331 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Peas + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked 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

Green peas
Provide the main body and bright, sweet flavour of the soup.
Vegetable broth
Supplies the liquid that cooks the peas and sets the soup's overall consistency.
Onion
Builds a savoury, aromatic base as it softens and turns translucent in the butter.
Butter
Carries the aromatics and adds richness and a rounded mouthfeel.

The step that matters

Blend the soup until smooth. Blending while the peas are fully cooked breaks down their cell walls, giving a smooth texture. Under-cooked peas will leave the soup grainy and dull in flavour.

Swap the peas

How well each one fits the dish's main ingredients (onion, butter, pepper):

  1. Black-eyed peafits better
  2. Sesamefits better
  3. Beansfits better
  4. Peasthe original

Fit is the average pairing score against onion, butter, pepper. 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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