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Soup

White Stock for Soup

A clear white stock made from veal, soup meat, vegetables, and salt, simmered for hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Turnip and leek match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,046 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

White Stock for Soup

Ingredients

Directions

  1. In a large stock pot, place the veal and soup meat.

  2. Cover with cold water and add the salt.

  3. Bring to a boil and skim off any scum.

  4. Add the carrots, turnip, onion, parsley root, leeks, and celery.

  5. Reduce heat and simmer slowly for 6 hours.

  6. Skim off the grease and strain the stock through a wet cloth into a large bowl.

  7. Store in a cool place for later use.

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. Turnip + leektop 1% of all pairs
    Smell alikestrong
    Cooked together1,046 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  4. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Parsley + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Veal knuckle
Provides collagen and bone flavour that gives the stock body and richness during long simmering.
Soup meat
Adds meaty flavour and gelatin to the stock as it slowly simmers.
Onion
Adds sweetness and savoury depth as it softens and releases flavour into the liquid.
Carrots
Contribute gentle sweetness and aromatic flavour to the simmering broth.

The step that matters

Skim off the scum after the boil. Impurities and proteins rise to the surface as the water heats. Removing them early keeps the stock clear and free of off flavours.

Swap the onion

How well each one fits the dish's main ingredients (veal, meat, carrot, turnip, parsley, leek, celery):

  1. Parsnipfits better
  2. Shallotfits better
  3. Lettucefits better
  4. Onionthe original

Fit is the average pairing score against veal, meat, carrot, turnip, parsley, leek, celery. 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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