Why it works: Peas and milk are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 1,309 recipes. Both carry hexanal, which smells green, grassy. The science ↓
Pea and Vermicelli Soup
Ingredients
Directions
Prepare the soup
Pass the cooked green peas through a wire sieve.
In a saucepan, combine the peas and milk.
Add the vermicelli and serve
Boil the vermicelli in salted water for 10 minutes, then drain.
Add the drained vermicelli to the soup and boil for an additional 10 minutes.
Skim the soup and serve.
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.
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Peas + milktop 16% of all pairsSmell alikemoderateCooked together1,309 recipes
Shared aroma: hexanal (green, grassy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Green peas
- Form the body and thick, earthy base of the soup.
- Milk
- Adds creaminess and softens the flavour of the peas.
- Vermicelli
- Adds starchy body and a tender bite to the soup.
The step that matters
Boiling the milk and peas together. Milk can scorch and form a skin on the bottom of the pan if left unattended over heat. Stirring and keeping the heat moderate helps the soup stay smooth and avoids a burnt taste.
“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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