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Soup

Belgian Buttermilk Soup

A thickened soup made with flour, milk, buttermilk, egg yolks, served with brown sugar.

From the Recipes Wiki (Fandom) · 5 ingredients
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Why it works: Flour and buttermilk are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 3,721 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Belgian Buttermilk Soup

Ingredients

Directions

Make the soup base

  1. Mix flour with 1 cup of the milk to a smooth paste.

  2. Bring remaining milk to a boil.

  3. Stir in flour mixture.

  4. Cook, stirring constantly, until thickened and smooth.

  5. Gradually stir in buttermilk.

  6. Bring to a boil, then remove from heat.

Finish and serve

  1. Place egg yolks in soup tureen.

  2. Gradually stir hot soup into the egg yolks.

  3. Serve hot with brown sugar on the side.

Nutrition, whole recipe (rough)

731Calories
27 gProtein
14 gFat
120 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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. Flour + buttermilktop 8% of all pairs
    Smell alikemoderate
    Cooked together3,721 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Buttermilk + sugartop 9% of all pairs
    Smell alikestrong
    Cooked together2,973 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

All-purpose flour
Thickens the soup into a smooth, creamy body when cooked with the milk.
Milk
Forms the liquid base of the soup and carries the flour's thickening.
Buttermilk
Adds tang and a light, creamy richness to the finished soup.
Egg yolks
Enrich and thicken the soup when gently combined with the hot liquid.

The step that matters

Gradually stir hot soup into the egg yolks. Adding hot liquid to yolks too quickly can scramble them into lumps. Adding it slowly while stirring tempers the yolks so the soup stays smooth and thickens evenly.

“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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