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Vegetable-marrow Soup

A soup made from vegetable marrows simmered in white stock, finished with cream and seasoned with salt and white pepper.

From an old cookbook · modernised transcription
By Isabella Beeton · From a historical cookbook (Project Gutenberg) · 6 ingredients
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Why it works: Cream and white pepper are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 1,439 recipes. The science ↓

Vegetable-marrow Soup

8 persons

Ingredients

Directions

Make the soup

  1. Pare and slice the marrows, and put them in the boiling stock.

  2. When almost mashed, press them through a sieve.

Serve

  1. At serving, add the boiling cream and seasoning.

Nutrition, whole recipe (rough)

177Calories
1 gProtein
19 gFat
2 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Vegetable1 tbsp (14g)120
Cream1 tbsp (15ml) heavy51
Black Pepper1 tsp ground (2.3g)6
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 Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

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. Cream + white peppertop 24% of all pairs
    Smell alikelow
    Cooked together1,439 recipes

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

What each ingredient does

Vegetable marrows
Provide the main body and flavour of the soup once cooked and pressed through a sieve.
White stock
Cooks the marrows until soft and forms the liquid base of the soup.
Cream
Adds richness and a smooth, silky texture when added at serving.

“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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