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Soup

Triple-onion and Potato Soup

A creamy soup of onions, potatoes, tomato, dill, and chives simmered in chicken stock.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Garlic and onion match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Triple-onion and Potato Soup

Time15 minutes simmer

Ingredients

Directions

Make the soup

  1. Heat butter in a large saucepan.

  2. Cook garlic, onion and tomato for about five minutes.

  3. Stir in dill, potatoes and stock then bring to a boil.

  4. Reduce heat, cover and simmer for 15 minutes.

Purée and serve

  1. Purée about one-third of the soup mixture with the cream in a food processor.

  2. Return the purée to the pot, reheat gently and season with salt and pepper.

  3. Sprinkle with chives and serve.

Nutrition, whole recipe (rough)

560Calories
39 gProtein
21 gFat
55 gCarbs
What these numbers assume: 11 portions
IngredientPortion assumedkcal
Chicken100g cooked165
Potato1 medium (173g) baked161
Butter1 tbsp (14g)102
Cream1 tbsp (15ml) heavy51
Onion1 medium (110g)44
Tomato1 medium (123g)22
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Dill5 sprigs fresh (1g) / 1 tsp dried4
Chives1 tbsp (3g)1
Salt1 tsp (6g)0

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. Garlic + oniontop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Dill + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together423 recipes

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

  3. Garlic + tomatotop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

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

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

  5. Garlic + potatotop 4% of all pairs
    Smell alikemoderate
    Cooked together4,517 recipes

    Shared aroma: furaneol (caramel, strawberry).

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

What each ingredient does

Yellow onions
Soften and sweeten as they cook, building the soup's base flavour.
Potatoes
Break down partly when simmered, thickening the soup and giving it body.
Butter
Adds fat for rich flavour and helps soften the garlic and onions gently.
Cream
Adds richness and a smooth, velvety texture when blended into the purée.
Chicken stock
Provides the liquid base that cooks the potatoes and carries the flavour.

The step that matters

Puréeing about one-third of the soup. Blending only part of the soup thickens it while leaving some texture. Blending too much makes it gluey, and the cream should be added before blending to keep it smooth.

Swap the clove

How well each one fits the dish's main ingredients (butter, garlic, onion, tomato, dill, potato, chicken):

  1. Thymefits better
  2. Parsleyfits better
  3. Cuminfits better
  4. Clovethe original

Fit is the average pairing score against butter, garlic, onion, tomato, dill, potato, chicken. 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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