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Dry Peas-soup

A soup made from soaked dried peas, simmered with roasted meat or bones, finished with butter, flour, and served over fried bread or croutons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Dry Peas-soup

Ingredients

Directions

Prepare

  1. Soak the peas overnight in water.

  2. In a pot, combine soaked peas with fresh roasted meat or bones.

  3. Add water and bring to a boil, then simmer until peas are soft.

Finish and serve

  1. Rub the peas through a colander to create a smooth soup.

  2. If the soup is too thick, mix in a small bit of butter rubbed in flour.

  3. Serve the soup over fried bread or croutons, and season to taste.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Peas + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together804 recipes

    Shared aroma: hexyl acetate (fruity, apple).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Meat + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

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

  5. Peas + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together4,887 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Dried peas
Form the body of the soup, thickening into a smooth purée when cooked and rubbed through.
Butter
Adds richness and a silky mouthfeel to the soup when used to thicken it.
Flour
Thickens the soup when cooked with butter, helping adjust its consistency.

The step that matters

Simmering until the peas are soft. Dried peas must cook long enough for the starches to fully soften; undercooked peas stay grainy and will not purée into a smooth soup.

Swap the peas

How well each one fits the dish's main ingredients (meat, butter, flour, bread):

  1. Almondfits better
  2. Chestnutfits better
  3. Walnutfits better
  4. Peasthe original

Fit is the average pairing score against meat, butter, flour, bread. 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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