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Vegetable Marrow Soup

A soup made from vegetable marrows, onion, white stock, milk, pepper, and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Vegetable Marrow Soup

Why it works: Onion and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 68,474 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Vegetable Marrow Soup

Ingredients

Directions

Prepare

  1. Pare and slice the vegetable marrows and onion.

Make the soup

  1. Boil them in the white stock for 2 hours.

  2. Rub the mixture through a sieve.

  3. Add the milk, pepper, and coarse sea salt.

  4. Warm the soup and serve.

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

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

  2. Milk + oniontop 20% of all pairs
    Smell alikemoderate
    Cooked together13,418 recipes

    Shared aroma: hexanal (green, grassy).

  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

Vegetable marrows
Form the main body of the soup, breaking down into a smooth, thick texture.
White stock
Cooks the marrow and provides the liquid base of the soup.
Milk
Adds richness and softens the flavour of the soup.
Onion
Adds savoury depth as it softens in the stock.

Swap the onion

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

  1. Capsicumfits better
  2. Potatofits better
  3. Tomatofits better
  4. Onionthe original

Fit is the average pairing score against milk, 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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