Why it works: Peas and beef are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 1,044 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
Winter Pea-soup
Ingredients
Directions
Prepare
Soak the yellow split peas in water for at least 6 hours.
Drain and rinse the peas, then place them in a pot with 4 cups of fresh water.
Cook and serve
Bring to a boil, then reduce heat and simmer for about 1 to 1.5 hours until tender.
Season with salt to taste.
Serve with boiled beef, mutton, or pork if desired.
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.
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Peas + beeftop 15% of all pairsSmell alikemoderateCooked together1,044 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Yellow split peas
- Form the body of the soup as they soften and break down during 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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