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Eel Soup

A soup made with eels, toasted bread, mace, onions, peppercorns, herbs, cream, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Bread and onion are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 8,676 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Eel Soup

Ingredients

Directions

Make the soup

  1. In a large pot, bring 3 quarts of water to a boil and skim off any foam.

  2. Add the eels, toasted bread, mace, onions, peppercorns, and herbs.

  3. Let the mixture boil gently until it reduces by half.

Finish and serve

  1. For a richer soup, mix 1 pint of cream with 2 teaspoons of flour until smooth, then stir it into the soup before serving.

  2. Serve the soup with diced toasted bread.

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. Bread + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together8,676 recipes

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

  2. Mace + oniontop 17% of all pairs
    Smell alikelow
    Cooked together7,078 recipes

    Shared aroma: eugenol (clove, spicy).

  3. Onion + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together32,460 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Onion + creamtop 18% of all pairs
    Smell alikelow
    Cooked together10,827 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  5. Mace + creamtop 18% of all pairs
    Smell alikelow
    Cooked together4,009 recipes

Onion and cream barely smell alike, yet cooks put them together in 10,827 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

Eels
Provide the main flavour and body of the soup as they simmer.
Cream
Adds richness and a smooth, velvety texture to the finished soup.
Flour
Thickens the cream so it blends smoothly into the soup without clumping.
Onions
Build a sweet, savoury aromatic base as they cook down in the broth.

The step that matters

Mixing the cream and flour before stirring it in. Flour mixed directly into hot liquid clumps, so it must first be whisked smooth with the cream. Stirring it in before serving, rather than boiling it hard, keeps the cream from splitting and the soup silky.

Swap the mace

How well each one fits the dish's main ingredients (bread, onion, cream, flour):

  1. Garlicfits better
  2. Capersfits better
  3. Nutmegfits better
  4. Macethe original

Fit is the average pairing score against bread, onion, cream, flour. 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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