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Dry Green Pease Soup, with Rice and Other Vegetables

A soup of dry green peas, vegetables, and rice, finished with egg yolk and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Dry Green Pease Soup, with Rice and Other Vegetables

Ingredients

Directions

Prepare the soup

  1. Soak and drain the peas.

  2. In a stew-pan, melt butter and add spinach, onions, carrot, turnip, and celery; cook for 15 minutes without browning.

  3. Gradually add stock and simmer until vegetables and peas can be pulped.

Finish and serve

  1. When ready to serve, add boiling rice to the soup.

  2. Beat egg yolks with cream and stir into the soup off the heat; mix well.

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 + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Spinach + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together320 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 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

Dry green peas
Break down when simmered to thicken the soup and give it body.
Egg yolks
Enrich and thicken the soup as they set gently with the cream.
Cream
Adds richness and a smooth, silky mouthfeel to the soup.
Rice
Adds starch and bulk, giving the soup a heartier texture.
Onions
Build a sweet, savory base of flavor as they soften in butter.

The step that matters

Stirring the egg yolk and cream in off the heat. Egg yolks thicken at about 160°F and curdle if overheated, so the soup must be off the heat when they are added and stirred well to keep it smooth and creamy.

Swap the peas

How well each one fits the dish's main ingredients (butter, spinach, onion, carrot, turnip, celery, rice):

  1. Lentilsfits better
  2. Beansfits better
  3. Chickpeafits better
  4. Peasthe original

Fit is the average pairing score against butter, spinach, onion, carrot, turnip, celery, rice. 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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