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Green Peas Soup, Without Meat

A soup made from green peas, water, salt, soda, cooking liquid, and butter, simmered and strained.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Green Peas Soup, Without Meat

Why it works: Peas and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 4,887 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Green Peas Soup, Without Meat

Ingredients

Directions

Cook the peas

  1. Boil the peas in 3 quarts of water with salt and soda until tender.

  2. Drain the peas.

Make the soup

  1. Pound the peas in a mortar.

  2. Gradually mix in 5 pints of the cooking liquid.

  3. Put the mixture back over the fire.

  4. Simmer gently for 15 minutes.

  5. Press the soup through a fine sieve.

Add the butter

  1. Melt the butter in a pan.

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 + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together4,887 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Peas
Form the body of the soup, giving it its thickness and green colour once pounded and strained.
Butter
Adds fat for richness and a smoother mouthfeel to the finished soup.
Soda
Alkaline soda helps soften the pea skins so they break down more easily during cooking.

The step that matters

Gradually mix in the cooking liquid. Pounded peas clump easily. Adding the liquid a little at a time lets the starch and pulp disperse evenly, which helps the soup stay smooth rather than lumpy before it is sieved.

“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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