Skip to main content
Main

Roast Venison Soup

A hearty soup made from a broken bone, water, vegetables, spices, butter, flour, and red wine, served with toasted bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

Why it works: Pepper and clove match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Roast Venison Soup

Ingredients

Directions

Make the broth

  1. Break up the bone and place it in a soup pot with 4 quarts of water, carrots, onions, pepper, salt, and cloves.

  2. Boil for 3 hours, then strain the mixture.

Thicken and finish

  1. In a separate bowl, braid ½ pound of butter with 3 tablespoons of flour, then stir it into the soup.

  2. Let the soup boil once, then add ½ pint of red wine.

Serve

  1. Cut toasted bread into dice and place it in the bottom of a tureen, then pour the soup over it.

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. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

  4. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  5. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

What each ingredient does

Butter
Adds fat and richness, carrying flavor and giving the soup a smoother mouthfeel.
Flour
Thickens the soup as its starch swells in the hot liquid, giving it body.
Red wine
Adds acidity and depth, balancing the richness of the broth and butter.
Onions
Release sweetness and savory aroma as they cook in the broth.
Carrots
Add natural sweetness and body to the broth as they simmer.

The step that matters

Blending the butter and flour before stirring into the soup. Flour added dry clumps in hot liquid, leaving lumps. Blending it with butter first coats the starch granules so they disperse evenly and thicken the soup smoothly.

Swap the onion

How well each one fits the dish's main ingredients (carrot, pepper, clove, butter, flour, red wine, bread):

  1. Shallotfits better
  2. Capsicumfits better
  3. Parsnipfits better
  4. Onionthe original

Fit is the average pairing score against carrot, pepper, clove, butter, flour, red wine, bread. 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.

You might also like

Brown BreadBrown Bread461 recipesCarrot SoupCarrot Soup134 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipes