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An Excellent Green Peas Soup

A soup made from boiled green peas, stock, sugar, and optional asparagus.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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An Excellent Green Peas Soup

Why it works: Peas and asparagus match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 808 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

An Excellent Green Peas Soup

Ingredients

Directions

Prepare the peas

  1. Boil the peas with carbonate of soda until tender, about 25-30 minutes.

  2. Drain the peas and add them to boiling beef or veal stock.

Make the soup

  1. Stew gently for 30 minutes.

  2. Pass the mixture through a fine sieve into a clean pan.

  3. Bring to a boil, adding salt and sugar as needed.

  4. Skim off any scum and serve hot.

Variation

  1. For a variation, add more stock and asparagus points just 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.

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 + asparagustop 4% of all pairs
    Smell alikestrong
    Cooked together808 recipes

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

  2. Beef + asparagustop 12% of all pairs
    Smell alikemoderate
    Cooked together237 recipes

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

  3. Peas + beeftop 15% of all pairs
    Smell alikemoderate
    Cooked together1,044 recipes

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

  4. Sugar + asparagustop 28% of all pairs
    Smell alikemoderate
    Cooked together488 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Peas + sugartop 31% of all pairs
    Smell alikelow
    Cooked together1,928 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

What each ingredient does

Green peas
Provide the main body and flavour of the soup once cooked and sieved.
Carbonate of soda
Raises the alkalinity of the water, helping the peas soften and keep a bright green colour.
Beef or veal stock
Supplies the savoury liquid base that carries the flavour of the soup.
Pounded sugar
Adds a little sweetness to balance the savoury stock and vegetable flavour.

The step that matters

Skim off any scum. Foam and scum rise to the surface of simmering stock and can cloud the soup or spoil its flavour, so they should be removed before serving.

Swap the asparagus

The recipe marks asparagus as optional. How well each one fits the dish's main ingredients (peas, beef, sugar):

  1. Asparagusthe original
  2. Leekfits about as well
  3. Potatofits about as well
  4. Carrotfits about as well

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

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