Name: Green Pea Soup
Ingredients: 1 cup dry split green peas; 1 can green peas; water; salt; pepper; seasoning to taste

Why it works: Peas and pepper are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 5,331 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Green Pea Soup

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.

Prepare the peas

Soak the dry split green peas overnight in water.
Drain and rinse the peas, then add them to a pot with fresh water.

Cook

Bring to a boil, then simmer until the peas are tender, about 1 hour.
For the canned peas, simply heat them in a pot with a little water.
Season both soups with salt, pepper, and any additional seasoning to taste.

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.

Peas + peppertop 15% of all pairs

Smell alikemoderate

Cooked together5,331 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

Dry split green peas: Softened by soaking and simmering, they break down to thicken the soup into a body.
Green peas: Canned peas are already tender and add color and sweet, vegetal flavor when heated.

“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.