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Cream of Stock Soup

A creamy soup made from stock, butter, flour, cream, and salt.

From an old cookbook · modernised transcription
By Norton, Caroline Trask · From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and cream 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 Stock Soup

Ingredients

Directions

Prepare

  1. Use any stock made from veal, poultry or game.

Make the soup

  1. Melt four tablespoonfuls of butter in a sauce pan.

  2. Stir in three tablespoonfuls of flour and half a teaspoonful of salt.

  3. Gradually stir in three cups of the well-seasoned stock.

  4. Boil for ten minutes.

  5. Add one cup of thick cream and heat for five minutes. Serve.

Finish and serve

  1. Cook a few fresh mushrooms for five minutes, then add to the stock just before serving.

  2. Serve for luncheon in bouillon cups or for a dinner soup.

Nutrition, whole recipe (rough)

608Calories
14 gProtein
18 gFat
95 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Cream1 tbsp (15ml) heavy51
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.

By Norton, Caroline Trask. 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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + creamtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Butter and flour 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

Butter
Adds fat and richness, and carries flavor through the soup.
Flour
Thickens the stock with starch as it cooks with the butter.
Stock
Forms the flavorful liquid base of the soup.
Cream
Adds smoothness, body and a rich mouthfeel to the finished soup.

The step that matters

Gradually stir in the stock. Adding the stock slowly to the butter and flour mixture lets the starch disperse evenly. Adding it all at once tends to form lumps that are hard to smooth out.

“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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