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Vegetable Soup Enriched with Milk

A vegetable soup made with stock, mixed vegetables, milk, and salt.

From an old cookbook · modernised transcription
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Why it works: Milk and potato are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 3,611 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Vegetable Soup Enriched with Milk

Ingredients

Directions

  1. In a pot, bring the vegetable stock to a boil.

  2. Add the mixed vegetables and cook until tender.

  3. Stir in the milk and heat through without boiling.

  4. Season with salt to taste and serve warm.

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. Milk + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

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

What each ingredient does

Vegetable stock
Forms the liquid base that cooks the vegetables and carries the soup's flavour.
Mixed vegetables
Provide the body, texture and most of the flavour of the soup.
Milk
Adds creaminess and a mild sweetness to the broth.

The step that matters

Stir in the milk and heat through without boiling. Milk proteins can curdle and separate when they are overheated or boiled, leaving a grainy texture. Heating gently keeps the soup smooth and creamy.

“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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