Name: Winter Pea Soup
Ingredients: 1 quart white peas; broth; a small piece of chorissa or smoked beef

Why it works: Peas and beef are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 1,044 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Winter Pea Soup

Ingredients

1 quart white peas
broth
a small piece of chorissa or smoked beef

Directions

Prepare

Soak the white peas in water overnight.

Make the soup

Boil the peas in enough water to cover them until soft.
Pass the peas through a sieve.
Add the sieved peas to the prepared broth.
Stir in a small piece of chorissa or smoked beef for added flavor.

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.

Peas + beeftop 15% of all pairs

Smell alikemoderate

Cooked together1,044 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

White peas: Form the body of the soup when boiled soft and passed through a sieve.
Chorissa or smoked beef: Adds smoky, savory flavor to the soup.

“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.