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Green Peas Soup, Without Meat

A simple soup made from peas, water, butter, salt, and baking soda, simmered and strained.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Green Peas Soup, Without Meat

Why it works: Peas and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 4,887 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Green Peas Soup, Without Meat

Ingredients

Directions

Cook the peas

  1. Boil 3 quarts of water with salt and baking soda as directed in Chapter XVII.

  2. Add 1 quart of peas, drain, and pound them in a mortar.

  3. Gradually mix in 5 pints of the cooking liquid.

  4. Return the mixture to the heat and simmer gently for 15 minutes.

Finish the soup

  1. Press the soup through a fine sieve.

  2. Melt 3 to 4 ounces of butter in a pan.

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

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

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

What each ingredient does

Peas
Pounded and simmered, their starch and pulp give the soup its body and green flavor.
Butter
Adds fat for richness and a smooth, mellow mouthfeel.
Baking soda
Raises the cooking liquid's alkalinity, helping peas soften and keep a bright green color.

The step that matters

Gradually mix in the cooking liquid. Adding the liquid slowly to the pounded peas lets the pulp disperse evenly, preventing lumps and giving a smooth base before simmering.

“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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