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Peas Soup

A soup made from white peas, rice, egg yolks, and fried bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Peas and rice are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,434 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Peas Soup

Ingredients

Directions

Prepare the peas

  1. Soak the white peas in cold water for a few hours.

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

  3. Boil the peas until thoroughly cooked.

  4. Pass the cooked peas through a fine sieve.

Make the soup

  1. Add the pea puree to the good stock.

  2. Cook a few spoonfuls of rice until tender.

  3. Add the cooked rice to the soup.

  4. Stir in the beaten egg yolks, ensuring the soup does not boil to prevent curdling.

  5. Serve the soup with fried bread.

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 + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,434 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Peas + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together804 recipes

    Shared aroma: hexyl acetate (fruity, apple).

  3. Rice + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,259 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Peas + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together2,065 recipes

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

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

What each ingredient does

White peas
Form the main body of the soup, thickening it when cooked and pureed.
Good stock
Provides the liquid base and savoury flavour of the soup.
Rice
Adds body and soft texture to the soup once cooked until tender.
Egg yolks
Enrich the soup and give it a smoother, richer body when stirred in.

The step that matters

Stir in the beaten egg yolks without boiling. Egg yolks begin to set and curdle when overheated, so the soup must stay below boiling to remain smooth and creamy.

Swap the peas

How well each one fits the dish's main ingredients (rice, egg, bread):

  1. Peasthe original
  2. Beansfits about as well
  3. Peanutfits about as well
  4. Almondfits less well

Fit is the average pairing score against rice, egg, bread. 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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