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Cream of Corx Soup

A creamy soup made from corn, stock, cream, flour, butter, onion, celery, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cream of Corx Soup

Ingredients

Directions

Make the soup

  1. Chop one can of corn finely.

  2. Cook slowly for half an hour in one quart white stock (veal or chicken), adding a slice of onion and a few stalks of celery.

  3. Strain and rub the corn through a sieve.

  4. Return the mixture to the fire with one pint cream and one tablespoon of flour cooked in one tablespoon of butter; season to taste.

  5. Just before serving, add the well-beaten yolks of two eggs.

Make the croutons

  1. Cut rather thick slices of stale bread, spread liberally with butter, and lay in the tin in which you are to brown them.

  2. After removing the crusts, cut across each way, making the bread into cubes.

  3. Brown in the oven until crisp.

Serve

  1. Serve hot with soup.

Nutrition, whole recipe (rough)

730Calories
21 gProtein
24 gFat
106 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Onion1 medium (110g)44

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Corn (in the method)
Provides the main flavour and, when rubbed through a sieve, the body of the soup.
White stock
Forms the liquid base and carries the flavour of the soup.
Cream
Adds richness and a smooth, silky mouthfeel to the soup.
Flour
Thickens the soup slightly when cooked with butter before being stirred in.
Eggs
Yolks enrich and thicken the soup gently when added just before serving.

The step that matters

Adding the egg yolks. Yolks thicken by gentle heat; if the soup boils after they go in, they can curdle and turn grainy. Add them just before serving, off the boil, and stir steadily.

Swap the onion

How well each one fits the dish's main ingredients (cream, flour, butter, egg):

  1. Leekfits better
  2. Chivefits better
  3. Asparagusfits better
  4. Onionthe original

Fit is the average pairing score against cream, flour, butter, egg. 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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