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Green Pease Soup

A hearty soup made with green peas, vegetables, broth, and bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 8,053 recipes mention both. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Green Pease Soup

Ingredients

Directions

Prepare the broth

  1. Shell the peas and wash the shells.

  2. Boil the shells in the broth from veal, lamb, mutton, or chicken for 30 minutes.

  3. Strain off the shells and bring the broth to a boil.

Make the soup

  1. Add the peas, salt, carrots, onions, lettuces, and parsley to the broth.

  2. Boil for 30 minutes and serve.

  3. For thickened soup, boil the old peas until they can be mashed through a colander.

  4. Stir the pea pulp into the broth and simmer for 1 hour.

  5. Add the bread crumbs and boil for a few minutes.

  6. Boil the young peas separately and stir them into the soup before serving.

  7. Season with salt and sugar, and add butter to the tureen before pouring in the soup.

Garnish

  1. For fried cucumber slices, slice thin, remove seeds, drain, flour, and fry in butter before serving.

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 aroma chemistry they share, and how many recipes mention both.

  1. Carrot + parsleytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together8,053 recipes

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

  2. Lettuce + parsleytop 5% of all pairs
    Aroma overlapstrong
    Mentioned together1,483 recipes

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

  3. Peas + lettucetop 5% of all pairs
    Aroma overlapstrong
    Mentioned together1,293 recipes

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

  4. Carrot + lettucetop 6% of all pairs
    Aroma overlapstrong
    Mentioned together976 recipes

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

  5. Carrot + oniontop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together21,601 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
Provide the main flavour and, when mashed, the body of the soup.
Bread crumbs
Thicken the broth as they absorb liquid and soften during boiling.
Butter
Adds richness and a smooth mouthfeel when added to the tureen.
Carrots
Add sweetness and colour to the broth as they cook.
Lettuces
Add soft, mild leafy body that breaks down into the soup.

The step that matters

Stir the pea pulp into the broth and simmer for 1 hour. Mashed peas can settle and scorch on the bottom of the pot if not stirred and kept at a gentle simmer, which affects both texture and flavour.

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (peas, carrot, lettuce, parsley, veal, bread, butter):

  1. Leekbetter flavor fit
  2. Shallotbetter flavor fit
  3. Turnipbetter flavor fit
  4. Onionthe original

Fit is the average pairing score against peas, carrot, lettuce, parsley, veal, bread, butter. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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