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Potage Maigre a LA Purée De Lentilles

A clear lentil soup with puréed lentils, butter, salt, and toasted croutons.

From an old cookbook · modernised transcription
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Why it works: Lentils and butter work together. They rank in the top 27% of all ingredient pairs, and cooks put them together in 486 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Potage Maigre a LA Purée De Lentilles

Ingredients

Directions

Cook the lentils

  1. In a large pot, bring 4 quarts of water to a boil.

  2. Add 1½ cups of lentils and a bit of butter and salt.

  3. Reduce heat and simmer gently for several hours until lentils are soft.

Make the purée

  1. Drain the lentils and mash them through a fine sieve, adding some of the cooking liquid.

  2. Incorporate a little essence of lightly browned roots prepared in butter to the purée.

  3. Just before serving, stir in 3 tablespoons of fresh butter.

  4. Top with small croutons that have been toasted in butter.

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. Lentils + buttertop 27% of all pairs
    Smell alikemoderate
    Cooked together486 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Lentils
Form the body of the soup as they soften and break down into a thick purée.
Butter
Adds richness and a silky mouthfeel to the finished soup.
Cooking liquid (in the method)
Thins the mashed lentils to a soup-like consistency while carrying flavor.

The step that matters

Simmering the lentils until soft. Lentils must cook long enough for their starches and fibers to fully soften; if they stay firm, the purée will be grainy and will not pass smoothly through the sieve.

“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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