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 ↓
Green Pea Soup
Ingredients
Directions
Make the broth
Boil the empty pods of the peas in the water for 1 hour.
Strain out the pods.
Cook the soup
Add the beef to the strained water and boil slowly for 1.5 hours.
Half an hour before serving, strain out the meat.
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.
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Beef + peastop 15% of all pairsSmell alikemoderateCooked 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
- Lean beef
- Adds savory meat flavor and body to the broth as it simmers.
- Green peas
- Their pods flavor the water, and the peas give the soup its color, sweetness and body.
The step that matters
Boil the beef slowly. A gentle simmer lets the beef become tender and release flavor without toughening its proteins. A hard boil makes the meat tough and the broth cloudy.
“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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