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Green Pea Soup — or Belatke Mutter Ka Soup

A soup made from stewed green peas, butter, parsley, green onions, and consommé, finished with fried bread cubes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Green Pea Soup — or Belatke Mutter Ka Soup

Ingredients

Directions

Make the puree

  1. Boil the peas with butter, parsley, and green onions over low heat until thoroughly stewed.

  2. Pound the mixture in a mortar.

  3. Rub the mixture through a fine sieve.

Finish and serve

  1. Moisten the puree with good consommé.

  2. Place the mixture in a saucepan by the side of the fire.

  3. Just before serving, add fried bread cut into dice.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Peas + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together804 recipes

    Shared aroma: hexyl acetate (fruity, apple).

  4. Peas + parsleytop 13% of all pairs
    Smell alikemoderate
    Cooked together1,885 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Peas + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked together5,460 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

Green peas
Form the main body and flavour of the soup once stewed and sieved.
Butter
Adds richness and a smooth, silky mouthfeel to the puree.
Consommé
Thins the puree to a soup consistency while adding savoury depth.
Bread
Adds crisp texture and contrast when fried and diced into the soup.

The step that matters

Rub the mixture through a fine sieve. Peas and herbs must be fully broken down and pushed through a fine sieve; any fibrous skins left behind make the soup grainy rather than smooth.

Swap the peas

How well each one fits the dish's main ingredients (butter, parsley, onion, bread):

  1. Chickpeafits better
  2. Beansfits better
  3. Lentilsfits about as well
  4. Peasthe original

Fit is the average pairing score against butter, parsley, onion, bread. 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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