Potato Soup I

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. Carrot + parsleytop 1% of all pairs
   Smell alikestrong
   Cooked together8,053 recipes

   Shared aroma: 2,4-decadienal (seaweed).

2. Parsley + basiltop 1% of all pairs
   Smell alikestrong
   Cooked together2,351 recipes

   Shared aroma: myristicin (spice, warm).

3. Parsley + peppertop 2% of all pairs
   Smell alikestrong
   Cooked together34,122 recipes

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

4. Carrot + leektop 3% of all pairs
   Smell alikestrong
   Cooked together1,310 recipes

   Shared aroma: coumarin (sweet, hay).

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

Onions

Softened in margarine to build a sweet, savoury base for the soup.

Potatoes

Break down during boiling to thicken the soup and give it body.

Stock

Cooks the vegetables and provides the main liquid and savoury flavour.

Soup vegetables

Carrot, leeks and parsley add sweetness and aroma to the base.

Bread roll

Frying cubes in butter turns them crisp and browned for texture.

The step that matters

Swap the basil

How well each one fits the dish's main ingredients (onion, carrot, leek, parsley, potato, pepper, bread):

1. Thymefits better
2. Marjoramfits better
3. Celeryfits better
4. Basilthe original

Fit is the average pairing score against onion, carrot, leek, parsley, potato, pepper, bread. Candidates are from the same food group and used in at least 100 recipes.