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Peas Sotjp

A hearty soup made from soaked yellow split peas, brown gravy stock, and sautéed vegetables.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Peas Sotjp

Ingredients

Directions

Prepare the base

  1. Drain the soaked peas.

  2. Place the drained peas in a large soup pot with the brown gravy stock.

  3. Boil gently for 30 minutes.

  4. In a separate pan, fry the onions, carrots, and turnips in butter until browned.

  5. Add the fried vegetables to the pot.

  6. Stew until the peas are reduced to pulp.

Strain and season

  1. Season with salt and cayenne pepper.

  2. Boil for 2-3 minutes.

  3. Pass the soup through a sieve.

  4. Press the vegetables to extract flavor.

  5. In a clean saucepan, add the desired amount of soup.

  6. Adjust thickness with fresh stock if needed.

  7. Quickly boil to reduce if too thin.

Finish and serve

  1. Add the sliced celery.

  2. Cook until tender.

  3. Mix curry powder with a few spoonfuls of soup.

  4. Add the curry mixture when the soup begins to boil.

  5. Serve the soup with small fried or toasted snippets.

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. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Pepper + celerytop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Yellow split peas
Break down into pulp to give the soup its body and thickness.
Brown gravy stock
Provides the liquid base and savory depth for the soup.
Onions
Browning in butter builds sweetness and savory aroma into the soup.
Carrots
Browning in butter adds sweetness and color to the soup.
Turnips
Browning in butter adds sweetness and a mild, earthy flavor.
Butter
Fat that carries the browning of the vegetables and adds richness.

The step that matters

Stew until the peas are reduced to pulp. Split peas must cook long enough to fully soften and break down; undercooked peas leave a grainy texture and prevent the soup from thickening smoothly when passed through a sieve.

Swap the peas

How well each one fits the dish's main ingredients (onion, carrot, turnip, butter, pepper, celery):

  1. Beansfits better
  2. Lentilsfits better
  3. Chickpeafits better
  4. Peasthe original

Fit is the average pairing score against onion, carrot, turnip, butter, pepper, celery. 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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