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Chantilly Soup

A green pea soup with parsley, mint, onions, cucumber, and stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Peas and mint are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 1,137 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Chantilly Soup

Ingredients

Directions

Prepare the soup

  1. Combine the green peas, parsley, mint, onions, and cucumber in a two-quart saucepan.

  2. Add enough water to cover the vegetables and boil until soft.

  3. Pass the mixture through a tammy sieve to make a puree.

Finish the soup

  1. Stir the puree into the stock without boiling to preserve the color.

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

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

  2. Mint + cucumbertop 5% of all pairs
    Smell alikemoderate
    Cooked together884 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Peas + cucumbertop 5% of all pairs
    Smell alikestrong
    Cooked together629 recipes

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

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

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

  5. Parsley + cucumbertop 7% of all pairs
    Smell alikestrong
    Cooked together1,564 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

What each ingredient does

Green peas
Form the bulk of the soup and give it body and its green colour.
Onions
Add savoury depth and aroma as they soften during boiling.
Stock
Supplies the liquid base and most of the soup's savoury flavour.
Cucumber
Adds a light, fresh flavour and moisture that thins the puree.

The step that matters

Stir the puree into the stock without boiling. Boiling after the puree is added can dull the green colour of the peas and herbs, as chlorophyll breaks down under prolonged heat. Keeping the soup below a boil preserves its bright colour.

Swap the onion

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

  1. Lettucefits better
  2. Shallotfits better
  3. Cauliflowerfits better
  4. Onionthe original

Fit is the average pairing score against peas, parsley, mint, cucumber, sugar. 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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