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Soup

Crayfish Soup

A soup made with veal stock, lobster meat, crayfish, and French bread pieces.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lobster and crayfish work together. They rank in the top 9% of all ingredient pairs, and cooks put them together in 100 recipes. Both carry octanal, which smells fat, soap. The science ↓

Crayfish Soup

Ingredients

Directions

Make the soup

  1. In a pot, combine veal stock, French roll crumbs, lobster meat, pounded crayfish, and lobster spawn.

  2. Bring the mixture to a boil and skim off any impurities.

  3. Strain the soup through a tamis cloth to achieve a smooth consistency.

  4. Adjust the thickness as needed and season with coarse sea salt and cayenne pepper.

Serve

  1. Serve hot with small round pieces of French bread.

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. Lobster + crayfishtop 9% of all pairs
    Smell alikemoderate
    Cooked together100 recipes

    Shared aroma: octanal (fat, soap).

  2. Meat + crayfishtop 11% of all pairs
    Smell alikemoderate
    Cooked together81 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  3. Meat + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

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

  4. Meat + lobstertop 14% of all pairs
    Smell alikelow
    Cooked together909 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

French roll crumb
Thickens the soup and gives it body as it simmers.
Crayfish
Provides the main shellfish flavor and richness in the soup.
Lobster meat
Adds sweet, savory shellfish flavor to the broth.
Veal stock
Forms the savory liquid base that carries the other ingredients.

The step that matters

Straining through a tamis cloth. Straining removes the crumbs and shell fragments so the soup turns smooth; without it the texture stays gritty and cloudy.

“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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