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Luau Soup

A soup made with luau, milk, butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Luau Soup

Ingredients

Directions

Make the base

  1. Boil 1 quart of milk in a pot.

  2. Add 2 tablespoons of butter to the boiling milk.

Finish the soup

  1. Press the luau through a sieve and add it to the pot.

  2. Stir the mixture and season with salt and pepper to taste.

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.

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

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

  2. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. 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

Luau
Pressed through a sieve, it breaks down into a smooth purée that gives the soup its body and color.
Milk
Forms the liquid base of the soup and gives it a creamy, mellow texture.
Butter
Adds fat for richness and a smoother mouthfeel in the milk.

The step that matters

Boil 1 quart of milk in a pot.. Milk scorches and boils over easily on the bottom of a pot, so it needs close attention while it heats and the proteins can stick and burn.

“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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