Skip to main content
Main

Green Pea Soup

A soup made from shelled peas, meat, herbs, flour, egg, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓
Green Pea Soup

Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Green Pea Soup

Ingredients

Directions

Make the soup

  1. Boil the peas in water until soft.

  2. Mash the peas through a colander to remove skins.

  3. Return the pea pulp to the pot and add the piece of meat.

  4. Season with salt and pepper, and add the thyme, parsley, and mint; remove herbs before serving.

Thicken and serve

  1. Thicken the soup with flour, egg, and milk.

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. Thyme + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

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

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

  4. Pepper + thymetop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Thyme + minttop 6% of all pairs
    Smell alikemoderate
    Cooked together285 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Shelled peas
Form the main body and flavor of the soup once mashed into a pulp.
Flour
Thickens the soup by swelling with heat and binding the liquid.
Egg
Adds richness and helps thicken the soup as it sets with gentle heat.
Milk
Adds creaminess and softens the soup's texture, moderating its body.

The step that matters

Thicken the soup with flour, egg, and milk. Flour must be blended smoothly into the liquid before heating, or it clumps. Egg proteins set at moderate heat, so the soup should be warm, not boiling, when the egg goes in, or it may curdle.

Swap the peas

How well each one fits the dish's main ingredients (meat, pepper, thyme, parsley, mint, flour, egg):

  1. Chickpeafits better
  2. Lentilsfits better
  3. Walnutfits about as well
  4. Peasthe original

Fit is the average pairing score against meat, pepper, thyme, parsley, mint, flour, egg. 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 recipesMeat CroquettesMeat Croquettes52 recipesMeatballsMeatballs37 recipesMince MeatMince Meat37 recipes