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Carrot Soup Puree, German Style

A creamy carrot soup made with carrots, broth, bread crumbs, cream sauce, butter, salt, pepper, and vermicelli.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Carrot and pepper match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 14,555 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Carrot Soup Puree, German Style

Ingredients

Directions

Prepare

  1. Prepare the carrots as directed in No. 396.

  2. Add 2 quarts of broth and the bread crumbs to the carrots.

  3. Cook slowly until the carrots are thoroughly done.

Make the puree

  1. Stir in 2 quarts of cream sauce, adding more broth if too thick.

  2. After 15 minutes, rub the mixture through a fine sieve.

  3. Return to the heat to keep warm.

  4. Add a piece of butter and season to taste.

  5. Before serving, add cooked vermicelli or noodles.

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

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

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  3. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  4. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Sauce and butter barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Carrots
Form the main body and flavor of the soup once cooked and pureed.
Bread crumbs
Thicken the mixture and give the puree body as they absorb liquid.
Cream sauce
Adds richness and a smooth, creamy texture to the puree.
Butter
Adds fat for richness and a rounded, savory flavor.

The step that matters

Rub through a fine sieve. Pushing the cooked carrots through a fine sieve removes fibers and lumps, so the puree becomes smooth. Skipping or rushing this step leaves the soup gritty.

Swap the carrot

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

  1. Capsicumfits better
  2. Potatofits better
  3. Tomatofits better
  4. Carrotthe original

Fit is the average pairing score against bread, cream, sauce, 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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