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Vegetable Soup

A clear stock soup with carrot, onion, potato, and rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Vegetable Soup

Why it works: Onion and potato are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Vegetable Soup

Ingredients

Directions

Prepare

  1. Skim the stock to remove all fat.

Make the soup

  1. Cook the carrot, onion, and potato in a portion of the stock until tender.

  2. Add the rice and cooked vegetables to the remaining stock.

  3. Cook for 30 minutes before serving.

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.

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.

  1. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

  2. Carrot + potatotop 4% of all pairs
    Smell alikestrong
    Cooked together3,107 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  3. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  4. Potato + ricetop 7% of all pairs
    Smell alikestrong
    Cooked together851 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Carrot + ricetop 7% of all pairs
    Smell alikestrong
    Cooked together2,477 recipes

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

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

What each ingredient does

Clear stock
Forms the liquid base that carries the flavour and cooks the vegetables and rice.
Rice
Thickens the soup slightly as its starch releases during simmering and adds body.
Potato
Its starch softens and helps give the soup a fuller, thicker body.
Carrot
Adds sweetness and colour as it softens in the simmering stock.
Onion
Contributes savoury depth and aroma as it cooks down in the stock.

Swap the onion

How well each one fits the dish's main ingredients (carrot, potato, rice):

  1. Parsnipfits better
  2. Leekfits better
  3. Turnipfits better
  4. Onionthe original

Fit is the average pairing score against carrot, potato, rice. 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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