Skip to main content
Main

Chantilly Soup

A pea soup made with fresh green peas, carrot, onion, parsley, mint, sugar, and seasoned white stock, thickened with corn flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Chantilly Soup

Ingredients

Directions

Cook the peas

  1. Boil the peas, carrot, onion, parsley, mint, and sugar in water until tender.

  2. Remove the carrot and onion.

  3. Drain the peas.

  4. Press the peas through a wire sieve.

Thicken and finish

  1. Moisten the corn flour with a little stock.

  2. Boil the corn flour mixture in the seasoned white stock.

  3. Stir in the pea puree into the boiling stock.

  4. Do not allow the mixture to boil after adding the puree.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

  3. Carrot + corntop 6% of all pairs
    Smell alikestrong
    Cooked together794 recipes

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

  4. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  5. Parsley + minttop 7% of all pairs
    Smell alikemoderate
    Cooked together1,198 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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 flavour of the soup once pressed into a purée.
Corn flour
Thickens the stock into a smooth, lightly bodied soup as it boils.
White stock
Forms the liquid base of the soup and carries its seasoning.

The step that matters

Do not allow the mixture to boil after adding the puree. Once the pea purée goes in, prolonged boiling can dull its fresh green colour and flavour and can cause the thickened soup to separate or turn grainy, so keep it hot but below a boil.

Swap the onion

How well each one fits the dish's main ingredients (peas, carrot, parsley, mint, sugar, corn, flour):

  1. Parsnipfits better
  2. Shallotfits better
  3. Turnipfits better
  4. Onionthe original

Fit is the average pairing score against peas, carrot, parsley, mint, sugar, corn, flour. 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.

You might also like

Green PeasGreen Peas229 recipesCorn FrittersCorn Fritters203 recipesCarrot SoupCarrot Soup134 recipesCream of Corn SoupCream of Corn Soup50 recipes