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Cream of Scallop Soup

A creamy soup made with scallops, milk, butter, and seasonings.

From an old cookbook · modernised transcription
By Fannie Merritt Farmer · From a historical cookbook (Project Gutenberg) · 10 ingredients
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Why it works: Clove and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Cream of Scallop Soup

Ingredients

Directions

Prepare the scallops

  1. Clean scallops, reserve one-half cup and finely chop remainder.

Make the soup

  1. Add the chopped scallops to milk, with seasonings and two tablespoons butter, and cook slowly for twenty minutes.

  2. Strain the mixture and thicken with the remaining butter and flour cooked together.

  3. Parboil the reserved scallops, and add them to the soup.

Serve

  1. Serve with small biscuits or oysterettes.

Nutrition, whole recipe (rough)

864Calories
47 gProtein
22 gFat
121 gCarbs
What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Shrimp100g cooked99
Onion1 medium (110g)44
Clove1 tsp ground (2g)7
Black Pepper1 tsp ground (2.3g)6
Bay Leaf1 leaf (0.6g)2
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 Fannie Merritt Farmer. 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. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Clove + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked together16,901 recipes

    Shared aroma: 2-nonanone (fruity, floral).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Scallops
Provide the main seafood flavor and body of the soup.
Milk
Forms the creamy base that gives the soup its smooth texture.
Butter
Adds richness and fat, carrying flavor through the soup.
Flour
Thickens the soup when cooked with butter into a roux.

The step that matters

Thicken with butter and flour cooked together. Cooking flour in fat before adding it to liquid forms a roux that thickens smoothly; adding raw flour directly can leave lumps.

Swap the clove

How well each one fits the dish's main ingredients (scallop, milk, onion, butter, flour, pepper):

  1. Parsleyfits better
  2. Nutmegfits better
  3. Turmericfits better
  4. Clovethe original

Fit is the average pairing score against scallop, milk, onion, butter, flour, pepper. 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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