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Soup

Haricot Bean Soup

A creamy soup of haricot beans, onion, butter, flour, milk, stock cube, parsley, and sour cream.

From the Recipes Wiki (Fandom) · 8 ingredients
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Why it works: Wheat and milk match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 2,416 recipes mention both. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

The recipe

Time1 minute

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Make the soup base

  1. Sauté the onion in the butter until soft.

  2. Stir in the flour and cook for 1 minute.

  3. Blend in the milk and sprinkle in the stock cube.

  4. Heat gently, stirring continuously, until the soup thickens, boils and is smooth.

Finish and serve

  1. Stir in the beans and parsley and heat through.

  2. Just before serving, stir in the sour cream.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

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 aroma chemistry they share, and how many recipes mention both.

  1. Wheat + milktop 3% of all pairs
    Aroma overlapstrong
    Mentioned together2,416 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  2. Butter + milktop 3% of all pairs
    Aroma overlapstrong
    Mentioned together81,222 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + creamtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together41,494 recipes

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

  4. Wheat + beanstop 4% of all pairs
    Aroma overlapstrong
    Mentioned together166 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

  5. Onion + beanstop 5% of all pairs
    Aroma overlapstrong
    Mentioned together5,241 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 onions and forms the fat base for the flour.
Whole-wheat flour
Cooked in the butter, it thickens the milk into a smooth soup.
Milk
Forms the liquid base that thickens as it heats.
Haricot beans
Add body and substance, making the soup heartier.
Sour cream
Adds richness and a slight tang at the end.

The step that matters

Heat gently, stirring continuously, until the soup thickens. Flour thickens milk only as it heats, and it can scorch or form lumps if left unstirred. Gentle, constant stirring keeps the soup smooth as it thickens and boils.

Flavor stand-ins for the parsley

How well each one fits the dish's main ingredients (onion, butter, wheat, flour, milk, beans, cream):

  1. Cinnamonbetter flavor fit
  2. Garlicbetter flavor fit
  3. Nutmegbetter flavor fit
  4. Parsleythe original

Fit is the average pairing score against onion, butter, wheat, flour, milk, beans, cream. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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