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Soup

Green Peas Soup

A soup made from green peas, mutton or calf head stock, seasoned with salt, and optionally flavored with artichoke bottoms or cucumbers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Green Peas Soup

Why it works: Peas and artichoke work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 180 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Green Peas Soup

Ingredients

Directions

Prepare

  1. Shell the peas, separating the old from the young.

Make the soup

  1. Boil the old peas until tender in the stock.

  2. Rub the boiled old peas through a sieve and return to the stock.

  3. Stew gently together.

  4. Add the young peas just before serving to cook them properly.

  5. Optionally, add artichoke bottoms or cucumbers.

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 + artichoketop 8% of all pairs
    Smell alikemoderate
    Cooked together180 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Peas + muttontop 15% of all pairs
    Smell alikemoderate
    Cooked together598 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Mutton + artichoketop 28% of all pairs
    Smell alikelow
    Cooked together38 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Peas
Old peas break down into the thick body of the soup, while young peas stay whole and tender.
Stock from boiled leg of mutton or calf's head
Provides the liquid base and savoury, meaty flavour for the soup.

The step that matters

Add the young peas just before serving. Young peas are tender and cook quickly. Adding them late keeps them bright green and firm, while long cooking would turn them dull and mushy.

Swap the peas

How well each one fits the dish's main ingredients (mutton, artichoke):

  1. Lentilsfits better
  2. Chestnutfits better
  3. Beansfits better
  4. Peasthe original

Fit is the average pairing score against mutton, artichoke. 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.

More pea soup recipes

Green 380Split 228Baked Split 20Creamed 13Dried 10Winter 9 See all 368 →

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