Name: Vegetable Marrow Soup
Ingredients: 3 pints of white stock; 1 pint of milk; two small vegetable marrows; one large one; 1 onion; pepper; salt

Why it works: Onion and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 68,474 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Vegetable Marrow Soup

Ingredients

Directions

Prepare

Pare and slice the marrow and onion.

Make the soup

Boil them in the stock for two hours.
Rub them through a sieve.
Add the milk, pepper and salt.
Warm and serve.

Nutrition, whole recipe (rough)

319Calories

9 gProtein

22 gFat

24 gCarbs

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Milk	1 cup (244ml) whole	149
Vegetable	1 tbsp (14g)	120
Onion	1 medium (110g)	44
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 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 Richmond, I. L. 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.

Photo for illustrative purposes only · Contact us to use it

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.

Onion + peppertop 11% of all pairs

Smell alikemoderate

Cooked together68,474 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Milk + oniontop 20% of all pairs

Smell alikemoderate

Cooked together13,418 recipes

Shared aroma: hexanal (green, grassy).
Milk + peppertop 22% of all pairs

Smell alikemoderate

Cooked together26,984 recipes

Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

What each ingredient does

Vegetable marrow: Forms the bulk of the soup and, once boiled and sieved, gives it body and a smooth texture.
White stock: Cooks the vegetables and supplies the liquid that becomes the soup.
Milk: Adds richness and softens the flavour, rounding out the soup's body.
Onion: Contributes savoury aroma and depth of flavour as it simmers in the stock.