Why it works: Cream and white pepper are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 1,439 recipes. The science ↓
Vegetable Marrow Soup
Ingredients
Directions
Prepare
Pare and slice the vegetable marrows.
Add them to the boiling stock.
Cook until they are almost mashed.
Finish
Press the mixture through a sieve.
Just before serving, add the boiling cream and season with salt and white pepper.
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.
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Cream + white peppertop 24% of all pairsSmell alikelowCooked together1,439 recipes
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Vegetable marrows
- Form the body of the soup and, once cooked and sieved, give it a smooth, thick texture.
- White stock
- Cooks the marrows and provides the liquid base that carries the soup's flavour.
- Cream
- Adds richness and a smooth, mellow body to the finished soup.
The step that matters
Cook until they are almost mashed. The marrow must be soft enough to pass through a sieve smoothly. Undercooked pieces stay fibrous and leave lumps, while the sieving step depends on that softness to produce a uniform texture.
“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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