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Soup

Tomato Soup

A soup made with a stock of soup bone, corn, tomatoes, parsley, pepper, salt, and sweet milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Tomato Soup

Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and 34,122 recipes mention both. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Tomato Soup

Ingredients

Directions

  1. Make a stock by simmering the soup bone in water.

  2. About 45 minutes before serving, add the corn, tomatoes, parsley, pepper, and salt.

  3. Ten minutes before serving, stir in the sweet milk.

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 aroma chemistry they share, and how many recipes mention both.

  1. Parsley + peppertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Corn + tomatotop 6% of all pairs
    Aroma overlapstrong
    Mentioned together2,099 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Tomato + peppertop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together17,923 recipes

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

  4. Tomato + parsleytop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together5,398 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Corn + milktop 10% of all pairs
    Aroma overlapmoderate
    Mentioned together6,955 recipes

    Shared aroma: hexanal (green, grassy).

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

What each ingredient does

Soup bone
Simmered in water to make the stock that forms the base of the soup.
Green corn
Adds sweetness and body to the soup as it cooks in the stock.
Tomatoes
Provide acidity and flavour, and break down to thicken the soup.
Sweet milk
Added at the end to add richness and mellow the soup's acidity.

The step that matters

Stirring in the milk. Milk curdles if it boils or is added to very acidic liquid at high heat. Adding it only ten minutes before serving, with the soup kept hot but not boiling, keeps it smooth.

Flavor stand-ins for the parsley

How well each one fits the dish's main ingredients (corn, tomato, pepper, milk):

  1. Basilbetter flavor fit
  2. Oreganobetter flavor fit
  3. Corianderbetter flavor fit
  4. Parsleythe original

Fit is the average pairing score against corn, tomato, pepper, milk. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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