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Pease Soup

A soup made from split peas, simmered with water, chicken bones, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Pease Soup

Why it works: Peas and chicken are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,528 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Pease Soup

Ingredients

Directions

Prepare

  1. Soak the split peas in enough water to cover them.

  2. Discard any peas that float.

  3. Preserve chicken bones after dinner for making soup stock.

Make the soup

  1. In a pot, combine soaked peas with fresh water and the chicken bones.

  2. Season with salt and pepper, then simmer until peas are soft.

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 + chickentop 13% of all pairs
    Smell alikemoderate
    Cooked together1,528 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Peas + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together5,331 recipes

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

  3. Chicken + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together19,958 recipes

    Shared aroma: piperonal (bitter, coconut).

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

What each ingredient does

Split peas
Provide the main body of the soup, breaking down during simmering to thicken it.
Chicken bones
Add savory flavor and richness to the stock as they simmer.

The step that matters

Simmer until the peas are fully soft. Peas thicken the soup as their starch releases during cooking. Stopping too early leaves the peas firm and the texture grainy, while a hard boil can scorch the bottom of the pot.

Swap the peas

How well each one fits the dish's main ingredients (chicken, pepper):

  1. Beansfits better
  2. Sesamefits better
  3. Black-eyed peafits better
  4. Peasthe original

Fit is the average pairing score against chicken, pepper. 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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