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Curry Soup

A veal broth-based soup with onions, parsley, chicken, curry powder, lemon juice, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Curry Soup

Ingredients

Directions

Make the broth

  1. In a kettle, combine the veal broth, chopped onions, and shredded parsley.

  2. Bring to a boil and simmer for 15 minutes, then strain the mixture.

Cook the chicken

  1. Add the jointed chicken and curry powder to the broth.

  2. Boil gently until the chicken is very tender.

Finish and serve

  1. Just before serving, stir in the lemon juice and cream.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Onion + chickentop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  4. Veal + chickentop 13% of all pairs
    Smell alikemoderate
    Cooked together2,243 recipes

    Shared aroma: 3-butanedione (buttery, creamy).

  5. Chicken + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together5,092 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Veal broth
Forms the liquid base that carries the soup's flavor and body.
Chicken
Provides the main protein and savory meaty flavor as it cooks tender in the broth.
Curry powder
Adds warm aromatic spice flavor that blooms as it is heated in the broth.
Cream
Adds richness and a smooth, mellow texture that softens the spices.
Lemon juice
Adds bright acidity that balances the richness of the cream and broth.

The step that matters

Adding the cream and lemon juice. Acid and high heat can curdle dairy. Stirring the lemon juice and cream in just before serving, off the boil, keeps the cream smooth rather than grainy or separated.

“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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