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Soup

Semolina Soup

A light soup made with white stock, semolina, milk or cream, egg yolk, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Semolina Soup

Ingredients

Directions

  1. Put the stock into a saucepan and sprinkle in the semolina.

  2. Boil for fifteen minutes.

  3. Add the cream, pepper, and salt, and bring to a boil.

  4. If using milk, mix it with the yolk of egg and add to the soup in the same way.

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. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Semolina + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together316 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  4. Semolina + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together159 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Semolina + eggtop 27% of all pairs
    Smell alikemoderate
    Cooked together327 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Semolina
Thickens the stock as it boils, giving the soup body.
Egg yolk
Enriches and thickens the milk when it is used in place of cream.

“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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