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Green Pease Soup. Potage & LA Puree De Pois.

A soup made from peas, onion, carrot, leeks, celery, ham or bacon, butter, parsley, and small onions, served with rice, vermicelli, or fried bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 8,053 recipes mention both. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Green Pease Soup. Potage & LA Puree De Pois.

Ingredients

Directions

Prepare

  1. If using old peas, soak them overnight; if new, use immediately.

  2. In a pot, combine peas, onion, carrot, leeks, celery, and bone or ham. Add butter, parsley, and small onions.

  3. Add good soup to wet the mixture.

Make the soup

  1. Once soaked, drain and beat the peas in a mortar.

  2. Pass through a sieve with the drained juice.

  3. Transfer to a saucepan.

  4. Simmer for 4-5 hours, stirring often to prevent sticking. Skim the surface before stirring.

Serve

  1. Serve over rice, vermicelli, or fried bread.

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 aroma chemistry they share, and how many recipes mention both.

  1. Carrot + parsleytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together8,053 recipes

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

  2. Carrot + celerytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Celery + parsleytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together6,810 recipes

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

  4. Carrot + leektop 3% of all pairs
    Aroma overlapstrong
    Mentioned together1,310 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Leek + celerytop 4% of all pairs
    Aroma overlapstrong
    Mentioned together1,093 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Peas
Form the body of the soup, thickening it as they break down and release starch.
Butter
Adds fat for a rounded, smooth mouthfeel and carries flavour from the aromatics.
Leeks
Contribute mild sweetness and aromatic depth as they soften during simmering.
Bone or ham
Adds savoury, meaty flavour to the stock as it simmers for hours.

The step that matters

Simmer gently and stir often. Peas and starches settle and scorch on the base of the pot during long simmering. Frequent stirring and gentle heat prevent sticking and burnt flavour, and skimming removes foam that would cloud the soup.

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (peas, carrot, leek, celery, ham, butter, parsley):

  1. Turnipbetter flavor fit
  2. Parsnipbetter flavor fit
  3. Shallotbetter flavor fit
  4. Onionthe original

Fit is the average pairing score against peas, carrot, leek, celery, ham, butter, parsley. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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