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Turkey Soup

A soup made from cold roast turkey, stock, rice flour or arrowroot, salt, pepper, and Harvey's sauce or mushroom ketchup.

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

Why it works: Rice and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,379 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Turkey Soup

Ingredients

Directions

Prepare the soup

  1. Cut the turkey into small pieces and add it to the stock.

  2. Simmer slowly until the bones are clean.

  3. Remove the bones and strain the soup through a sieve.

  4. Once cool, skim off any fat.

Thicken and serve

  1. Mix the rice flour or arrowroot with a little soup to make a batter.

  2. Add the batter, seasoning, and sauce to the soup.

  3. Bring to a boil 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. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

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

  2. Turkey + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together1,636 recipes

    Shared aroma: myristicin (spice, warm).

  3. Turkey + ricetop 17% of all pairs
    Smell alikemoderate
    Cooked together135 recipes

    Shared aroma: 2-hexenal (green, leafy).

  4. Rice + saucetop 20% of all pairs
    Smell alikelow
    Cooked together2,396 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Turkey + saucetop 20% of all pairs
    Smell alikelow
    Cooked together531 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Rice flour or arrowroot
Thickens the soup into a smoother, lightly body-rich broth when cooked in.
Turkey
Provides the main meat and flavor, released into the stock as it simmers.
Medium stock
Forms the liquid base that carries the flavor of the whole soup.
Harvey's sauce or mushroom ketchup
Adds savory, umami depth to the finished soup.

The step that matters

Adding the batter to the soup. Starch must be mixed into a little cool liquid first, then stirred into the hot soup; added directly it clumps and cannot thicken evenly.

“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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