Skip to main content
Main

Multaanee Soup, with Peas

A pea soup made with meat or fowl, onions, butter, and curry powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Peas and onion are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 5,460 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Multaanee Soup, with Peas

Ingredients

Directions

Prepare the peas

  1. Soak the peas in water.

  2. Place the peas in a pan and cover with water.

  3. Boil the peas thoroughly and then pulp them into broth.

Fry the meat and combine

  1. Fry the meat or fowl in butter with onions and curry powder.

  2. Combine the fried mixture with the pea broth.

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 + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked together5,460 recipes

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

  2. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

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

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

  4. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Meat + oniontop 17% of all pairs
    Smell alikelow
    Cooked together6,364 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Peas
Form the body of the soup and thicken it into a pulp when boiled and mashed.
Meat or fowl
Adds savoury substance and richness to the soup.
Butter
Carries the curry and onion flavours during frying and adds richness.
Onions
Add sweetness and aroma when fried in butter.
Curry powder
Provides the spiced aroma that flavours the soup.

The step that matters

Boil the peas thoroughly. Peas must be fully cooked until soft so they break down easily into a smooth pulp. Under-cooked peas stay firm, leaving the broth grainy and thin.

Swap the peas

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

  1. Sesamefits better
  2. Peanutfits better
  3. Beansfits better
  4. Peasthe original

Fit is the average pairing score against meat, butter, onion. 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 →

You might also like

Green PeasGreen Peas229 recipesMeat CroquettesMeat Croquettes52 recipesMeatballsMeatballs37 recipesMince MeatMince Meat37 recipes