Skip to main content
Main

Cheese Soup

A simple milk-based soup thickened with eggs and cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Milk and cheese are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 4,426 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cheese Soup

Ingredients

Directions

Make the soup

  1. Heat the milk in a saucepan until it just begins to scald.

  2. In a bowl, beat the eggs and mix them with a little cold milk.

  3. Add the egg mixture to the scalded milk and stir gently until it thickens to a creamy consistency.

  4. Stir in the grated cheese until melted.

Serve

  1. Serve hot.

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 + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  3. Egg + cheesetop 28% of all pairs
    Smell alikemoderate
    Cooked together6,253 recipes

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

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

What each ingredient does

Milk
Forms the liquid base that thickens into a creamy soup.
Eggs
Thicken the soup as they gently set in the hot milk.
Grated cheese
Melts into the base to add rich flavor and body.

The step that matters

Adding the egg mixture to the scalded milk. Eggs can scramble if the hot milk is too hot or added too fast. Stirring gently and tempering the eggs with a little cold milk first helps them thicken the soup smoothly.

“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.

More cheese soup recipes

Beer 5Cheddar 3Rice 3 See all 25 →

You might also like

Macaroni and CheeseMacaroni and Cheese102 recipesCheese MakingCheese Making50 recipesCheese FrittersCheese Fritters34 recipesCheese OmeletteCheese Omelette31 recipes