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Fowl and Green Peas Soup

A soup made from fowl, carrots, green peas, sugar, salt, butter, and bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Fowl and Green Peas Soup

Ingredients

Directions

  1. Boil the fowl with a few carrots until cooked through.

  2. Shell the young and tender green peas and boil them separately with 1 teaspoon of sugar.

  3. Add the larger green peas to the pot with the fowl.

  4. Once cooked, remove the fowl and strain the soup through a fine sieve.

  5. In a fresh pan, combine the fowl with the young peas, adding salt and butter to taste.

  6. Before serving, add small square bits of bread to the soup.

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.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Carrot + peastop 7% of all pairs
    Smell alikemoderate
    Cooked together2,994 recipes

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

  3. Peas + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together804 recipes

    Shared aroma: hexyl acetate (fruity, apple).

  4. Carrot + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together1,628 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  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

Fowl
Provides the main meat and rich broth flavor as it cooks.
Young and tender green peas
Give the soup a sweet, fresh flavor and smooth texture when cooked.
Larger green peas
Add body and more pea flavor to the broth as they cook with the fowl.
Small square bits of bread
Add a soft, absorbent texture that soaks up the broth.

Swap the carrot

How well each one fits the dish's main ingredients (peas, sugar, butter, bread):

  1. Asparagusfits better
  2. Leekfits better
  3. Shallotfits better
  4. Carrotthe original

Fit is the average pairing score against peas, sugar, butter, bread. 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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