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Purée of Green Peas

A consommé-based pea purée soup flavored with green onions, parsley, mint, and served with fried bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Mint and peas are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 1,137 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Purée of Green Peas

Ingredients

Directions

Make the broth

  1. Boil the consommé with the green onions, parsley, and mint to flavor the broth.

Make the purée

  1. In a separate pot, boil the green peas in plenty of water with a little salt until tender.

  2. Pound the peas well.

  3. Rub the peas through a fine sieve with the seasoned broth.

Finish and serve

  1. Heat the soup over low heat, stirring constantly until it comes to a boil.

  2. Skim off any foam.

  3. Keep the soup hot without boiling.

  4. Add sugar and salt if needed.

  5. Fry the bread slices until golden.

  6. Serve the bread alongside the soup.

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. Mint + peastop 2% of all pairs
    Smell alikemoderate
    Cooked together1,137 recipes

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

  2. Parsley + minttop 7% of all pairs
    Smell alikemoderate
    Cooked together1,198 recipes

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

  3. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  4. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

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

    Shared aroma: hexyl acetate (fruity, apple).

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

What each ingredient does

Green peas
Provide the main body, flavor and thickness of the purée soup.
Consommé
Forms the liquid base that carries the herb and pea flavors.
Butter
Adds richness and a smooth, rounded mouthfeel.
Bread
Adds crisp, browned contrast when fried and served with the soup.

The step that matters

Keep the soup hot without boiling. Once the purée reaches a boil it can scorch on the bottom and separate or thicken unevenly, so gentle heat keeps it smooth.

Swap the onion

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

  1. Shallotfits better
  2. Carrotfits better
  3. Cucumberfits better
  4. Onionthe original

Fit is the average pairing score against parsley, mint, peas, sugar, bread, butter. 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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