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Green Pea Soup with Small Pieces of Toast

A soup made from green peas, vegetable broth, onion, butter, and seasoned with salt and pepper, served with toast pieces.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Onion and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 68,474 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Green Pea Soup with Small Pieces of Toast

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Make the soup

  1. In a pot, melt the butter over medium heat and sauté the chopped onion until translucent.

  2. Add the green peas and vegetable broth, then bring to a boil.

  3. Reduce heat and simmer for 15 minutes until peas are tender.

Blend and serve

  1. Blend the soup until smooth, then season with salt and pepper.

  2. Serve hot with small pieces of toast.

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. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  2. Peas + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked together5,460 recipes

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

  3. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Peas + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together5,331 recipes

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

  5. Peas + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together4,887 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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 flavor of the soup once blended.
Vegetable broth
Supplies the liquid that cooks the peas and sets the soup's consistency.
Onion
Adds savory sweetness as it softens in the butter.
Butter
Carries the onion's flavor and adds richness to the soup.

The step that matters

Simmer until the peas are tender. Peas that are undercooked stay starchy and grainy, so the blended soup will not be smooth. Cooking them fully softens the cell walls so the blender can break them down completely.

Swap the peas

How well each one fits the dish's main ingredients (onion, butter, pepper):

  1. Black-eyed peafits better
  2. Sesamefits better
  3. Beansfits better
  4. Peasthe original

Fit is the average pairing score against onion, butter, pepper. 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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