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Soup

Winteb Peas Soup

A hearty soup of peas, carrots, onions, turnips, and celery simmered in stock with walnut and mushroom ketchup, served with toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Winteb Peas Soup

Ingredients

Directions

Prepare

  1. In a buttered stewpan, brown the diced carrots, onions, turnips, and celery.

Stew and season

  1. Add the stock or broth and soaked peas, then stew for 4-5 hours with parsley and herbs.

  2. Stir in the walnut ketchup, mushroom ketchup, and sugar.

Serve

  1. Before serving, add sliced fresh celery to the tureen.

  2. Serve with fried toast and garnish with powdered mint.

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. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Celery + walnuttop 6% of all pairs
    Smell alikestrong
    Cooked together852 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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

What each ingredient does

Peas
Break down during long stewing to thicken the soup and give it body.
Stock or broth
Forms the liquid base that carries the vegetables and peas through the long stew.
Onions
Browning in butter builds savory, caramelized depth for the soup.
Carrots
Add natural sweetness and body as they soften during stewing.
Turnips
Soften during stewing and add earthy body to the soup.
Walnut ketchup
Adds concentrated savory, umami flavor to the finished soup.

The step that matters

Browning the vegetables in butter. Browning builds deeper flavor through the Maillard reaction. Vegetables that are pale rather than browned will yield a flatter-tasting soup after the long stew.

Swap the peas

How well each one fits the dish's main ingredients (carrot, onion, turnip, celery, walnut, ketchup, mushroom):

  1. Beansfits better
  2. Lentilsfits better
  3. Chestnutfits better
  4. Peasthe original

Fit is the average pairing score against carrot, onion, turnip, celery, walnut, ketchup, mushroom. 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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