Name: Another Pea Soup for Winter
Ingredients: 2 ounces beef suet; split peas; vegetables (as desired); white peppercorns; water; consommé

Why it works: Beef and peas are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 1,044 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Another Pea Soup for Winter

Ingredients

Directions

Prepare

In a stewpan, melt the beef suet.
Add the split peas and vegetables, stirring to combine.
Pour in enough water to cover the bottom of the stewpan.

Cook and season

Cook until the peas are soft.
Add consommé and season with white peppercorns.
If cucumbers are unavailable, substitute with blanched celery.

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.

Beef + peastop 15% of all pairs

Smell alikemoderate

Cooked together1,044 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Split peas: Form the body of the soup as they soften and thicken the liquid.
Beef suet: Adds fat for richness and a savoury flavour as it melts into the pan.
Consommé: Adds concentrated savoury stock flavour to the finished 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.