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A Peas Soup Fob Winteb

A hearty split pea soup with beef, bacon, vegetables, and dried mint, served with crispy fried bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 17 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 ↓

A Peas Soup Fob Winteb

Ingredients

Directions

Make the base

  1. In a large pot, combine beef, bacon, and water. Bring to a boil and skim off any foam.

  2. Add onions, turnips, carrot, celery, allspice, and split peas. Simmer gently for 3 hours.

  3. Strain the soup through a sieve, pressing the peas through to extract flavor.

Finish the soup

  1. Return the soup to a clean pot. Add dried mint, diced celery whites, and diced turnips.

  2. In a separate pot, boil the diced celery and turnips in 1 quart of water for 15 minutes. Strain and add to the soup.

  3. Add the fried bacon to the soup and season with pepper and salt. Boil for an additional 15 minutes.

Serve

  1. Serve in a tureen with crispy fried bread on top.

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. Turnip + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Beef + porktop 1% of all pairs
    Smell alikestrong
    Cooked together5,690 recipes

    Shared aroma: 12-methyltridecanal (tallowy, beefy).

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

    Shared aroma: coumarin (sweet, hay).

  5. Carrot + allspicetop 5% of all pairs
    Smell alikestrong
    Cooked together1,021 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Split peas
Break down during simmering and pressing to thicken the soup and give it body.
Lean beef
Releases flavor and gelatin into the broth during long simmering, adding richness.
Bacon
Adds smoky, salty fat that flavors the broth and the finished soup.
Onions
Build savory depth as they soften and sweeten during the long simmer.
Celery
Contributes aromatic, vegetal flavor to the broth and the final garnish-like addition.

The step that matters

Skimming the foam after the first boil. Foam carries impurities from the meat that can make the broth cloudy and taste bitter if left in the pot.

Swap the peas

How well each one fits the dish's main ingredients (beef, pork, onion, turnip, carrot, celery, allspice):

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

Fit is the average pairing score against beef, pork, onion, turnip, carrot, celery, allspice. 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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