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Chantilly Soup

A green pea soup with parsley, mint, onion, cucumber, and sugar, strained and added to stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Peas and mint 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 ↓

Chantilly Soup

Ingredients

Directions

Prepare

  1. In a two-quart saucepan, combine the green peas, parsley, mint, onions, and cucumber.

  2. Add enough water to cover the vegetables and boil until soft enough to pass through a sieve.

Make the purée

  1. Strain the mixture over a colander to make a purée.

Finish the soup

  1. Stir the purée into the stock without boiling to preserve the color.

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

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

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

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Peas + cucumbertop 5% of all pairs
    Smell alikestrong
    Cooked together629 recipes

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

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

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

  5. Parsley + cucumbertop 7% of all pairs
    Smell alikestrong
    Cooked together1,564 recipes

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

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 and vegetal flavor, and thicken the soup when puréed.
Stock
Forms the liquid base of the soup and carries its flavor.
Cucumber
Adds a cool, fresh, mildly vegetal note to the soup.
Mint
Contributes a bright, aromatic herbal flavor.

The step that matters

Stir the purée into the stock without boiling. Boiling after the purée is added can dull the bright green color of the herbs and vegetables and change the flavor. Keeping the soup below a boil helps preserve both.

Swap the onion

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

  1. Lettucefits better
  2. Shallotfits better
  3. Cauliflowerfits better
  4. Onionthe original

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