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Corn and Tomato Cream Soup

A creamy soup made with corn, tomato sauce, rice, broth, milk, and seasonings.

From an old cookbook · modernised transcription
By Martin, Maria Ewing, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Celery and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,810 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Corn and Tomato Cream Soup

Ingredients

Directions

Prepare the soup base

  1. Cut the corn from six fresh ears.

  2. Place the corn in a saucepan with one sliced onion, two chopped celery branches, and one parsley branch.

  3. Add three pints white broth (or water) and one quart milk.

  4. Season with a heaping teaspoon of salt, bring to a boil, add three ounces raw rice, and let boil slowly for 1-2 hours, stirring well occasionally.

  5. Press the mixture through a sieve and a strainer, then return to the saucepan.

Finish and serve

  1. Add one tablespoon butter and one pint tomato sauce, mix well, and boil for five minutes.

  2. If no tomato sauce is available, boil down fresh or canned tomatoes to the desired quantity and season well.

  3. Serve with croutons.

Nutrition, whole recipe (rough)

428Calories
15 gProtein
9 gFat
73 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Rice1 cup cooked (158g) white206
Milk1 cup (244ml) whole149
Onion1 medium (110g)44
Tomato1 medium (123g)22
Celery1 stalk (40g)6
Parsley1 tbsp chopped fresh (3.8g)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.

By Martin, Maria Ewing, Mrs., [from old catalog] comp. 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. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

  2. Tomato + celerytop 4% of all pairs
    Smell alikemoderate
    Cooked together3,377 recipes

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

  3. Rice + tomatotop 6% of all pairs
    Smell alikestrong
    Cooked together3,065 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

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 sweet flavour and body of the soup.
Raw rice
Thickens the soup as it simmers and breaks down, giving it a creamy texture.
Milk
Adds richness and softness, rounding out the soup's texture.
Tomato sauce
Adds acidity and colour, contrasting with the sweetness of the corn.
White broth
Forms the liquid base that carries the flavours of the soup.

The step that matters

Slow boiling with the rice. Rice starch thickens the liquid only as it cooks slowly and breaks down. Boiling too hard can scorch the milk on the bottom of the pan and stick the starch, so stirring regularly over gentle heat keeps the soup smooth.

Swap the onion

How well each one fits the dish's main ingredients (milk, rice, tomato, sauce, celery, parsley):

  1. Carrotfits better
  2. Capsicumfits better
  3. Potatofits better
  4. Onionthe original

Fit is the average pairing score against milk, rice, tomato, sauce, celery, parsley. 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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