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A Cheap Green Peas Soup

A soup made from green peas, cucumbers, lettuces, onions, herbs, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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A Cheap Green Peas Soup

Why it works: Cucumber and lettuce match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,409 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

A Cheap Green Peas Soup

Ingredients

Directions

Prepare the stock

  1. Wash the pea shells thoroughly.

  2. Add the pea shells to boiling salted water.

  3. Cook for 20 to 30 minutes until tender.

  4. Strain and press the pods with a wooden spoon.

  5. Measure the liquid and pour 2 quarts into a clean saucepan.

Make the soup

  1. Bring the liquid to a boil.

  2. Add 1 quart of peas, cucumbers, lettuces, and onion to the boiling liquid.

  3. Add parsley and mint.

  4. Season with salt and pepper.

  5. Stew gently for 1 hour.

  6. Strain the soup through a fine sieve.

  7. Reheat the soup.

Serve

  1. Serve with small fried bread snippets.

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. Cucumber + lettucetop 1% of all pairs
    Smell alikestrong
    Cooked together1,409 recipes

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

  2. Peas + minttop 2% of all pairs
    Smell alikemoderate
    Cooked together1,137 recipes

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

  3. Lettuce + parsleytop 5% of all pairs
    Smell alikestrong
    Cooked together1,483 recipes

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

  4. Cucumber + minttop 5% of all pairs
    Smell alikemoderate
    Cooked together884 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Peas + lettucetop 5% of all pairs
    Smell alikestrong
    Cooked together1,293 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

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

What each ingredient does

Pea shells
Simmered to make the flavourful base liquid for the soup.
Green peas
Add sweetness and body, giving the soup its main flavour and texture.
Lettuces
Soften during stewing and add body and a mild, fresh flavour.
Cucumbers
Add a light, fresh flavour and moisture to the soup.
Onion
Adds savoury depth as it softens during the long stew.

The step that matters

Stew gently for 1 hour. A gentle simmer lets the vegetables soften fully and release flavour without scorching on the bottom. A hard boil can dull the fresh green colour and make the soup taste cooked-down.

Swap the white pepper

How well each one fits the dish's main ingredients (peas, cucumber, lettuce, onion, parsley, mint, butter):

  1. Tarragonfits better
  2. Capersfits better
  3. Thymefits better
  4. White pepperthe original

Fit is the average pairing score against peas, cucumber, lettuce, onion, parsley, mint, 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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