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Soup

Soup-making

A hearty soup made with meat, bones, vegetables, and trimmings, simmered to produce a rich broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 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 ↓

Soup-making

Ingredients

Directions

Prepare the bones

  1. Chop the bones.

  2. Pound the bones in an iron mortar, adding a little water to prevent heating.

  3. Tie the broken bones in a bag and add to the stock-pot.

Make the soup

  1. Skim the stock and bring it to a boil.

  2. Add salt and vegetables to the stock.

  3. Add gristly parts and trimmings to the pot.

  4. If using mutton or veal, broil it slightly before adding to the stock-pot.

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. Turnip + parsniptop 1% of all pairs
    Smell alikestrong
    Cooked together590 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Parsnip + leektop 1% of all pairs
    Smell alikestrong
    Cooked together165 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Carrot + parsniptop 1% of all pairs
    Smell alikestrong
    Cooked together1,097 recipes

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

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

    Shared aroma: myristicin (spice, warm).

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

What each ingredient does

Meat
Provides the main flavour and richness of the broth as it simmers.
Bones
Release gelatin and flavour into the stock, giving it body.
Carrots
Add natural sweetness and aroma to the broth.
Onion
Adds savoury depth and aroma to the stock.

Swap the cabbage

The recipe marks cabbage as optional. How well each one fits the dish's main ingredients (meat, carrot, turnip, parsnip, leek, celery, clove):

  1. Beetrootfits better
  2. Lettucefits better
  3. Shallotfits better
  4. Cabbagethe original

Fit is the average pairing score against meat, carrot, turnip, parsnip, leek, celery, clove. 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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