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Green Peas Soup, Without Meat

A soup made from boiled peas, water, salt, baking soda, and butter, strained and simmered.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 and mash the peas

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

  2. Drain the peas and mash them in a mortar.

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

Simmer and finish

  1. Put the mixture back over the fire and simmer gently for 15 minutes.

  2. Press the soup through a fine sieve.

  3. In the meantime, melt the butter in a separate 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
Provide the main body and starch that give the soup its thick, earthy texture.
Butter
Adds fat for richness and a smoother, rounder mouthfeel.
Baking soda
Raises the cooking water's pH, which helps the peas keep a bright green color.

The step that matters

Boil the peas until fully tender. The peas must be soft enough to mash and sieve smoothly. Baking soda helps color but too much makes peas mushy and can leave a soapy taste, so use it sparingly.

“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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