Skip to main content
Soup

Fowl and Green Peas Soup

A soup made with fowl, carrots, green peas, sugar, salt, butter, and bread bits.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

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 ↓

Fowl and Green Peas Soup

Ingredients

Directions

Make the broth

  1. Boil the fowl with a few carrots until cooked.

  2. Shell the green peas.

  3. Add the larger peas to the fowl pot.

  4. Remove the fowl from the pot.

  5. Strain the soup through a fine sieve.

Finish and serve

  1. Boil the young peas separately with sugar.

  2. Combine the fowl and young peas in a fresh pan.

  3. Add salt and butter.

  4. Add small square bits of bread to the soup before serving.

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. Carrot + peastop 7% of all pairs
    Smell alikemoderate
    Cooked together2,994 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

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

    Shared aroma: hexyl acetate (fruity, apple).

  4. Carrot + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together1,628 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. 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

Fowl
Gives the broth its main body and savoury meaty flavour as it cooks.
Green peas
Add sweetness, colour and a soft, vegetal body to the soup.
Butter
Adds richness and a rounded mouthfeel to the finished soup.
Bread
Adds soft texture and absorbs some broth as it sits in the soup.

Swap the carrot

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

  1. Asparagusfits better
  2. Leekfits better
  3. Shallotfits better
  4. Carrotthe original

Fit is the average pairing score against peas, sugar, butter, 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.

You might also like

Meatless Green Pea SoupMeatless Green Pea Soup22 recipesIndian Spiced Potato Soup with Tofu and SpinachIndian Spiced Potato Soup with Tofu and Spinach448 recipesClear Carrot and Bottle Gourd SoupClear Carrot and Bottle Gourd Soup65 recipesMock Bisque SoupMock Bisque Soup51 recipes