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Hvidløgssuppe

A Danish garlic soup made with garlic, leek, parsley, tomato, wine, and stock, served with toast.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Olive and tomato are a kitchen classic. They rank in the top 1% of all ingredient pairs, and 15,539 recipes mention both. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Hvidløgssuppe

Time20 minutes

Ingredients

Directions

Make the soup

  1. Sauté the chopped garlic quickly in the oil.

  2. Add sliced leek, most of the parsley, and peppers.

  3. Drizzle with the flour, stir well and add the tomatoes.

  4. Add the stock and leave to simmer for 20 minutes.

  5. Add the wine, bring back to the boil and season with salt, pepper and cayenne pepper.

Serve

  1. Drizzle with the rest of the parsley and serve with fresh toast.

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. Olive + tomatotop 1% of all pairs
    Aroma overlapmoderate
    Mentioned together15,539 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Parsley + peppertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Garlic + olivetop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  4. Garlic + tomatotop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Garlic + parsleytop 4% of all pairs
    Aroma overlapstrong
    Mentioned together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Garlic
Gives the soup its main aroma and pungent flavour, mellowing as it cooks.
Leek
Adds sweetness and a soft, savoury body to the soup base.
White flour
Thickens the soup slightly as it cooks with the vegetables and stock.
Chopped tomatoes
Add acidity and body, balancing the richness of the stock.
Chicken stock
Forms the liquid base and carries the flavour of the soup.
White wine
Adds acidity and a bright, aromatic note when added near the end.

The step that matters

Sauté the garlic quickly in the oil. Garlic burns easily and turns bitter when browned too far. Cooking it briefly over moderate heat keeps its flavour sweet and mild rather than acrid.

Flavor stand-ins for the clove

How well each one fits the dish's main ingredients (garlic, olive, leek, parsley, pepper, flour, tomato):

  1. Thymebetter flavor fit
  2. Capersbetter flavor fit
  3. Basilbetter flavor fit
  4. Clovethe original

Fit is the average pairing score against garlic, olive, leek, parsley, pepper, flour, tomato. 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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