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Soup

Creole Soup

A tomato-based soup with green peppers, onions, butter, flour, and horseradish, finished with macaroni rings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Onion and horseradish match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,784 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Creole Soup

Ingredients

Directions

Make the soup

  1. Cook the green peppers and onion in butter for 5 minutes.

  2. Add flour, brown stock, and tomatoes.

  3. Simmer for 15 minutes.

  4. Strain the mixture through a sieve.

Season and finish

  1. Season with salt, pepper, and cayenne to taste.

  2. Stir in the horseradish, vinegar, and macaroni rings.

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. Onion + horseradishtop 7% of all pairs
    Smell alikestrong
    Cooked together1,784 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Tomato + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Flour + horseradishtop 10% of all pairs
    Smell alikestrong
    Cooked together743 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Pepper + horseradishtop 11% of all pairs
    Smell alikemoderate
    Cooked together2,646 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Butter
Fat that softens the peppers and onion and carries their flavor into the soup.
Flour
Thickens the soup as it cooks with the stock and tomatoes.
Brown stock
Forms the liquid base of the soup.
Tomatoes
Add acidity, body and a rich red flavor to the soup.
Horseradish
Adds sharp, pungent heat that stands out against the rich base.
Macaroni rings
Add soft pasta pieces that give the soup substance and bite.

The step that matters

Simmer the flour mixture gently. Flour thickens only when its starch is heated in liquid, and cooking it with the butter first lets the raw flour taste fade. Simmering gently for the full time keeps the soup smooth and evenly thickened without scorching on the bottom of the pan.

Swap the tomato

How well each one fits the dish's main ingredients (pepper, onion, butter, flour, vinegar, horseradish):

  1. Mustardfits better
  2. Shallotfits better
  3. Chivefits better
  4. Tomatothe original

Fit is the average pairing score against pepper, onion, butter, flour, vinegar, horseradish. 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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