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Iced Soup

A cold veal and ham soup with vegetables, beans, peas, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Iced Soup

Ingredients

Directions

Make the stock

  1. Stew the veal and ham in 4 cups of water for 6 hours.

  2. Add the onion, bay leaves, carrot, turnip, parsley, celery, and spices.

  3. Season with salt and pepper.

  4. Stew for an additional 2 hours.

  5. Strain the soup.

  6. Skim the soup to keep it clear.

Add vegetables and serve

  1. Boil the beans and peas in the soup for 30 minutes.

  2. Cut small balls from the carrot.

  3. Add the carrot balls before serving.

  4. Chill the soup in a basin filled with ice.

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 + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Turnip + beanstop 3% of all pairs
    Smell alikestrong
    Cooked together400 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Carrot + beanstop 4% of all pairs
    Smell alikestrong
    Cooked together1,443 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

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

What each ingredient does

Veal
Slow simmering draws savory flavour and body from the meat into the broth.
Ham
Adds salty, smoky depth to the stock as it stews.
Celery
Provides a fresh, aromatic vegetal base that rounds out the broth.
Carrot
Adds natural sweetness and colour to the soup.
Peas
Add sweetness and body, and soften into the soup while boiling.
Beans
Thicken the broth slightly and add substance as they cook.

The step that matters

Skim the soup to keep it clear. Fat and foam rise to the surface during long stewing. If they are not removed before straining and serving, they break up and cloud the broth, so skimming keeps it clear.

Swap the peas

How well each one fits the dish's main ingredients (veal, ham, onion, carrot, turnip, celery, beans):

  1. Lentilsfits better
  2. Chestnutfits better
  3. Chickpeafits better
  4. Peasthe original

Fit is the average pairing score against veal, ham, onion, carrot, turnip, celery, beans. 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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