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Spring Soup

A vegetable soup made with peas, cauliflower, turnip, carrot, celery, string beans, tomato, asparagus, and stock.

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 ↓

Spring Soup

Ingredients

Directions

Prepare the vegetables

  1. Cook all the vegetables except the peas and tomato in water to cover for 1 hour.

Make the soup

  1. In a separate pan, melt the butter and stir in the flour until smooth but not browned.

  2. Stir the butter-flour mixture into the heated soup stock until combined.

  3. Add the tomato and simmer gently for 15 minutes.

  4. Strain the soup, then add the peas and cooked vegetables back in.

  5. Simmer again for 30 minutes.

Serve

  1. Serve with small slices of toasted bread on the side.

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. Cauliflower + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together286 recipes

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: coumarin (sweet, hay).

  4. Cauliflower + asparagustop 1% of all pairs
    Smell alikestrong
    Cooked together163 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Beans + tomatotop 1% of all pairs
    Smell alikestrong
    Cooked together2,713 recipes

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

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

What each ingredient does

Butter
Enriches the soup and, with flour, forms a roux that thickens it.
Flour
Thickens the soup when cooked with butter into a smooth roux.
Green peas
Add sweetness and a soft, tender texture to the finished soup.
Turnip
Adds body and a mildly sweet, earthy flavour to the vegetable base.
Cauliflower
Contributes bulk and a mild, tender texture to the soup.

The step that matters

Make the butter-flour mixture without browning. Flour cooked in butter until smooth but not browned thickens the stock evenly. Browning changes the flavour and weakens its thickening power, and stirring it into hot stock too quickly can leave lumps.

Swap the peas

How well each one fits the dish's main ingredients (cauliflower, turnip, carrot, celery, beans, tomato, asparagus):

  1. Lentilsfits better
  2. Chickpeafits about as well
  3. Chestnutfits about as well
  4. Peasthe original

Fit is the average pairing score against cauliflower, turnip, carrot, celery, beans, tomato, asparagus. 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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