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Soup

Vichyssoise New Guinea

A chilled soup of onions, potatoes, milk, and cream, seasoned with salt and pepper.

From the Recipes Wiki (Fandom) · 9 ingredients
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Why it works: Potato and chive work together. They rank in the top 2% of all ingredient pairs, and cooks put them together in 611 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Vichyssoise New Guinea

Ingredients

Directions

Make the base

  1. In a large pot, lightly brown onion in butter.

  2. Add sliced potatoes and water, and boil until potatoes are tender.

  3. Add salt.

  4. Purée the mixture and strain.

Finish and chill

  1. Whisk in milk, 1/2 cup cream, and pepper.

  2. Heat to boiling point but do not allow to boil.

  3. Chill until cold.

  4. Add remaining cream and scallions before serving.

Nutrition, whole recipe (rough)

514Calories
14 gProtein
25 gFat
61 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Potato1 medium (173g) baked161
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Cream1 tbsp (15ml) heavy51
Onion1 medium (110g)44
Black Pepper1 tsp ground (2.3g)6
Chive1 tbsp (3g)1
Salt1 tsp (6g)0
Waternot in our table0

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. Potato + chivetop 2% of all pairs
    Smell alikemoderate
    Cooked together611 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Onion + chivetop 3% of all pairs
    Smell alikestrong
    Cooked together1,907 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

  4. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  5. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

What each ingredient does

Potatoes
Break down when boiled and puréed to give the soup its thick, body-rich texture.
Butter
Carries fat and flavour while the onion browns, adding richness to the base.
Onion
Browned in butter to build a sweet, savoury aroma that underlies the soup.
Heavy cream
Adds fat and smoothness, giving the chilled soup a silky, rich mouthfeel.
Milk
Thins the purée and adds mild dairy sweetness and body.

The step that matters

Do not let the soup boil after adding the milk. Once milk and cream are added, boiling can scorch the dairy and cause it to separate or curdle, so heat only to just below boiling.

Swap the chive

How well each one fits the dish's main ingredients (onion, butter, potato, milk, cream, pepper):

  1. Chivethe original
  2. Leekfits about as well
  3. Capsicumfits about as well
  4. Asparagusfits about as well

Fit is the average pairing score against onion, butter, potato, milk, cream, pepper. 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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