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Pease Soup

A soup made from dried peas, oatmeal, and optional onion and celery, thickened with meat drippings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Pease Soup

Why it works: Beef and onion are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,092 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Pease Soup

Ingredients

Directions

Prepare the peas

  1. Prepare the peas as for Pease Pudding, optionally adding an onion and celery.

  2. Rub the peas through a sieve.

Make the soup

  1. Add some of the liquor from the pot to achieve the desired thickness.

  2. Boil the mixture for five minutes until ready.

  3. For a meatless version, incorporate drippings and oatmeal into the soup.

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. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

  2. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Beef + meattop 12% of all pairs
    Smell alikemoderate
    Cooked together2,533 recipes

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

  4. Peas + celerytop 12% of all pairs
    Smell alikemoderate
    Cooked together1,832 recipes

    Shared aroma: linalool (floral, citrus).

  5. Peas + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked together5,460 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

Dried peas
Form the body of the soup, thickening it as they break down when rubbed through a sieve.
Drippings
Add fat and savory flavor to the soup.
Oatmeal
Adds body and thickens the soup as it cooks.

Swap the onion

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

  1. Carrotfits better
  2. Tomatofits better
  3. Asparagusfits better
  4. Onionthe original

Fit is the average pairing score against beef, peas, celery, meat. 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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