Skip to main content
Main

Puree of Green Peas

A smooth puree made from boiled green peas, butter, and vegetable broth, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Peas and pepper are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 5,331 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Puree of Green Peas

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Cook the peas in boiling water until tender, about 5 minutes.

  2. Drain and transfer to a blender.

  3. Add butter and vegetable broth, then blend until smooth.

Finish

  1. Season with salt and pepper to taste.

  2. Serve warm.

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 + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together5,331 recipes

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

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

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

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 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

Fresh green peas
Form the main body of the purée, with their starch thickening it as they blend.
Butter
Adds fat for a richer flavour and a silkier, smoother mouthfeel.
Vegetable broth
Adds moisture so the peas blend into a smooth, pourable purée.

The step that matters

Cook the peas until tender. Undercooked peas stay starchy and grainy, so the purée will not blend smooth. Overcooking dulls their bright green colour and flavour, so check for tenderness rather than relying only on the clock.

Swap the peas

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

  1. Walnutfits better
  2. Black-eyed peafits better
  3. Almondfits better
  4. Peasthe original

Fit is the average pairing score against butter, pepper. 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.

You might also like

Green PeasGreen Peas229 recipesGreen Peas SoupGreen Peas Soup35 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipes