Skip to main content
Soup

Green Peas Soup

A soup made from well‑grown peas, water, salt, bread, lettuce, onions, butter, pepper, parsley, and young peas.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓
Green Peas Soup

Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Green Peas Soup

Ingredients

Directions

Make the soup base

  1. In a pot, combine peas, water, and salt. Add the slice of bread and boil until soft.

  2. Pulp the mixture through a sieve.

  3. In another pot, stew the lettuces and sliced onions in butter until soft.

  4. Combine the pulped peas with the stewed vegetables and let it boil.

Finish and serve

  1. Season with pepper and stir in chopped parsley.

  2. Add the separately boiled young peas 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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Lettuce + parsleytop 5% of all pairs
    Smell alikestrong
    Cooked together1,483 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  3. Peas + lettucetop 5% of all pairs
    Smell alikestrong
    Cooked together1,293 recipes

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

  4. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Lettuce + oniontop 8% of all pairs
    Smell alikestrong
    Cooked together3,562 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

Well-grown peas
Provide the main body and flavor of the soup once pulped.
Butter
Softens the lettuces and onions and adds richness to the soup.
Onions
Add savory sweetness and aroma as they soften in butter.
Lettuces
Contribute soft texture and body when stewed and pulped.
White bread
Thickens the soup as it boils with the peas and pulps smooth.

The step that matters

Pulp the mixture through a sieve. Pushing the cooked peas through a sieve breaks them into fine particles, giving the soup a smooth texture. Leaving the mixture unpulped leaves it grainy and fibrous.

Swap the peas

How well each one fits the dish's main ingredients (bread, lettuce, onion, butter, pepper, parsley):

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

Fit is the average pairing score against bread, lettuce, onion, butter, pepper, parsley. 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

Indian 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 recipesCream of Asparagus SoupCream of Asparagus Soup42 recipes