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White Soup

A veal soup made with bone, vegetables, salt, peppercorns, farina, cream, and eggs, simmered for four hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Turnip and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,002 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

White Soup

Ingredients

Directions

Prepare

  1. Wipe the veal.

  2. Remove the meat and cut it into small pieces.

Make the soup

  1. In a soup kettle, combine the meat, bone, turnip, carrot, onion, salt, peppercorns, farina, and cold water.

  2. Bring the mixture slowly to a boil.

  3. Let it simmer for four hours.

  4. Strain the soup and remove the fat.

Finish and serve

  1. Beat the egg white and yolks slightly.

  2. Add the cream.

  3. Stir the egg and cream mixture into the soup.

  4. Heat nearly to boiling point before serving.

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. Turnip + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Turnip + oniontop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

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

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

  4. Veal + carrottop 15% of all pairs
    Smell alikelow
    Cooked together3,015 recipes

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

  5. Veal + oniontop 17% of all pairs
    Smell alikelow
    Cooked together6,841 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Egg yolks
Enrich the soup and thicken it gently when heated, giving a smooth, velvety body.
Cream
Adds richness and a smooth, mellow texture to the soup.
Farina
Thickens the broth as it simmers, giving the soup more body.
Veal knuckle
Releases gelatin and flavor into the broth during long simmering, giving body.

The step that matters

Stir the egg and cream mixture into the soup. Eggs thicken when heated, so if the soup is too hot when the yolks go in, they can curdle and turn grainy. Add them gradually and heat gently.

Swap the turnip

How well each one fits the dish's main ingredients (veal, carrot, egg, cream, onion):

  1. Leekfits better
  2. Potatofits better
  3. Spinachfits about as well
  4. Turnipthe original

Fit is the average pairing score against veal, carrot, egg, cream, onion. 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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