Name: London and Liverpool
Ingredients: 18 quart preserving jars; 1 teaspoonful of mixed herbes; 3 sticks of celery; 1 quart milk; 1 quart water pepper; a teaspoonful of celery seed; a teaspoonful of salt at the same time helps to make the scum rise; a teaspoonful of mixed herbs; a quart of milk; one very effectual method of compassing this object is to realise our ideals; six pints; 2 pint; 3 pint; 64 grafton street; 1 soups 2 pish r; 2 pish r; 25 poultry; 40 gravies; 47 breakfast dishes; 86 puddings; 87 creams; 61 dawson st; 14 famous everywhere as the world's best value our splendid catalogue cont; 29 bachelor's walk; 1 breakfastcupful; 1 teacupful; 3 small teacupsful; 1 tablespoonful; 1 small tablespoonful; 4 saltspoonsful measures 1 2 teaspoonsful „ 1 4 teaspoonsful „ 1 1 small t

Why it works: Celery and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

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.

Celery + carrottop 1% of all pairs

Smell alikestrong

Cooked together10,173 recipes

Shared aroma: myristicin (spice, warm).
Carrot + turniptop 1% of all pairs

Smell alikestrong

Cooked together8,002 recipes

Shared aroma: coumarin (sweet, hay).
Celery + turniptop 2% of all pairs

Smell alikemoderate

Cooked together4,418 recipes

Shared aroma: coumarin (sweet, hay).
Pepper + clovetop 5% of all pairs

Smell alikestrong

Cooked together17,451 recipes

Shared aroma: ethyl octanoate (fruity, wine).
Carrot + clovetop 5% of all pairs

Smell alikestrong

Cooked together5,873 recipes

Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Artichokes (in the method): The main vegetable, giving the soup its flavour and body when boiled soft and sieved.
Milk: Adds richness and a smooth, creamy texture to the soup.
Cream: Adds fat and richness, giving a softer, silkier mouthfeel.
Egg yolk (in the method): Enriches and thickens the soup gently when heated without boiling.

The step that matters

Adding the cream and egg yolk. Egg yolk thickens through gentle heat but scrambles and curdles if the soup boils after it goes in. Keep the soup hot rather than boiling when the yolk is added.

Swap the onion

How well each one fits the dish's main ingredients (celery, milk, pepper, cream, carrot, turnip, clove):

Parsnipfits better
Leekfits better
Spinachfits better
Onionthe original

Fit is the average pairing score against celery, milk, pepper, cream, carrot, turnip, clove. 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.

Ingredient	Portion assumed	kcal
Milk	1 cup (244ml) whole	149
Cream	1 tbsp (15ml) heavy	51
Onion	1 medium (110g)	44
Turnip	1 medium (122g)	34
Carrot	1 medium (61g)	25
Clove	1 tsp ground (2g)	7
Celery	1 stalk (40g)	6
Black Pepper	1 tsp ground (2.3g)	6
Celery Seed	1 stalk (40g)	6
Parsley	1 tbsp chopped fresh (3.8g)	1
Salt	1 tsp (6g)	0
Water	not in our table	0
Soup	not in our table	0
Pudding	not in our table	0
Mace	not in our table	0

London and Liverpool