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 personsIngredients
Directions
Make the soup
Pare and slice the marrows, and put them in the boiling stock.
When done almost to a mash, press them through a sieve.
Finish and serve
At the moment of serving, add the boiling cream and seasoning.
Nutrition, whole recipe (rough)
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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.
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.
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Cream + white peppertop 24% of all pairsSmell alikelowCooked 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 bulk of the soup as they soften and break down into a purée.
- White stock
- Cooks the marrows and forms the liquid base of the soup.
- Cream
- Adds richness and a smooth, velvety mouthfeel to the finished soup.
The step that matters
Pressing the marrows through a sieve. Marrows must be cooked until nearly a mash so they pass easily through the sieve. Undercooked pieces will stay fibrous and leave the soup grainy.
“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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