Skip to main content
Main

Green Peas Soup

A soup made from boiled green peas, mashed and reconstituted with the cooking liquid, flavored with mint and served with toasted bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓
Green Peas Soup

Why it works: Peas and mint are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 1,137 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Green Peas Soup

Ingredients

Directions

  1. Boil the green peas in water until tender.

  2. Strain off the liquid and mash the peas in a mortar.

  3. Combine the liquid and mashed peas back in the saucepan.

  4. Add mint and stir well, then boil for 5 to 6 minutes.

  5. Strain the soup through a fine sieve and serve with toasted 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.

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. Peas + minttop 2% of all pairs
    Smell alikemoderate
    Cooked together1,137 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

    Shared aroma: hexyl acetate (fruity, apple).

  3. Mint + breadtop 17% of all pairs
    Smell alikemoderate
    Cooked together244 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Green peas
Provide the main body and flavour of the soup once mashed and strained.
Water
Cooks the peas until tender and forms the liquid base of the soup.
Mint
Adds a fresh, aromatic flavour 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.

You might also like

Brown BreadBrown Bread461 recipesGreen PeasGreen Peas229 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipes