Why it works: Wine and celery are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 1,566 recipes. Both carry 2-methoxy-4-vinylphenol, which smells clove, smoky. The science ↓
Tapioca Soup
Ingredients
Directions
Prepare the stock
Remove the fat from your soup stock.
Dip out 2 quarts of stock and add 1 large cup of boiling water.
Strain into a soup kettle and heat to a slow boil.
Cook the soup
Skim carefully and add ½ cup of soaked tapioca.
Cook until the tapioca is clear.
Add additional seasoning, 1 glass of wine, and 1 teaspoon of celery essence.
Pour out and serve.
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.
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Wine + celerytop 20% of all pairsSmell alikelowCooked together1,566 recipes
Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Soup stock
- Forms the liquid base and carries most of the soup's flavor.
- Tapioca
- Starch thickens the soup as it cooks and turns it translucent.
- Wine
- Adds acidity and depth of flavor to the broth.
- Celery essence
- Adds a concentrated celery aroma and flavor.
The step that matters
Cook the tapioca until clear. Tapioca starch must fully hydrate and gelatinize to thicken properly. Stopping early leaves the soup cloudy, starchy, and slightly chalky in 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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