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Baramoor Soup

A clear soup made with flour, cream, bread, bay leaves, bone, ox‑tail, tomatoes, peppercorns, onion, carrots, and seasonings.

From an old cookbook · modernised transcription
By Kaufman, Nettie M · From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Pepper and carrot match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 14,555 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Baramoor Soup

12 people

Ingredients

Directions

Make the soup

  1. In a pot combine 1 qt chicken broth, 4 tbsp flour, 1 cup cream, 2 slices bread, and 3 bay leaves; stir until smooth.

  2. Add 1 soup bone, 1 ox-tail, 3 ripe tomatoes, 1 can tomatoes, a knuckle of veal, 10 whole peppercorns, celery root, 1 whole onion, 5 whole carrots, salt, and parsley; bring to a boil.

  3. Reduce heat and simmer until the meat is tender and the soup is clear.

Prepare the bread

  1. While the soup simmers, cut two slices of bread into half-inch squares, brown in the oven or fry until crisp.

Serve

  1. Serve the hot soup in cups, topping with a few crisp bread pieces and small pieces of chicken if desired.

  2. Optionally, cook the soup a day before use to allow flavors to settle and grease to rise.

Nutrition, whole recipe (rough)

682Calories
19 gProtein
8 gFat
135 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Corn1/2 cup kernels (82g)77
Cream1 tbsp (15ml) heavy51
Onion1 medium (110g)44
Carrot1 medium (61g)25
Tomato1 medium (123g)22
Black Pepper1 tsp ground (2.3g)6
Bay Leaf1 leaf (0.6g)2
Soupnot in our table0

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

By Kaufman, Nettie M. 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. Pepper + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

  2. Tomato + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together3,606 recipes

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

  3. Tomato + corntop 6% of all pairs
    Smell alikestrong
    Cooked together2,099 recipes

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

  4. Corn + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together794 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 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

Flour
Thickens the broth so it has body.
Cream
Adds richness and a smooth, mellow texture to the broth.
Soup bone
Releases gelatin and flavor into the broth as it simmers.
Ox-tail
Adds meaty flavor and gelatin, giving the soup body as it cooks.
Ripe tomatoes
Add acidity and a fresh, savory tomato flavor to the broth.
Carrots
Add gentle sweetness and aroma to the broth.

The step that matters

Simmer gently until the meat is tender and the soup is clear. A hard boil emulsifies fat and clouds the broth, while slow simmering lets collagen in the bones and tail break down into gelatin and keeps the soup clear.

Swap the onion

How well each one fits the dish's main ingredients (flour, cream, bread, tomato, pepper, corn, carrot):

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

Fit is the average pairing score against flour, cream, bread, tomato, pepper, corn, carrot. 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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