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Tomato Soup

A hearty soup made with ham, vegetables, tomatoes, and stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Tomato Soup

Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Tomato Soup

Ingredients

Directions

  1. In a pot, stew the turnips, carrots, onions, and celery with the ham and butter over low heat for about 1 hour.

  2. Add the diluted stock and chopped tomatoes, then stew for another 1.5 hours.

  3. Pass the mixture through a sieve back into the pot.

  4. Season with salt and pepper, then boil for 10 minutes.

  5. Serve hot.

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.

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.

  1. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Turnip + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Celery + tomatotop 4% of all pairs
    Smell alikemoderate
    Cooked together3,377 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Turnip + oniontop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 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

Tomatoes
Provide the main flavor and body of the soup as they break down during stewing.
Butter
Adds fat and richness, carrying flavor from the vegetables and ham.
Turnips
Add mild sweetness and body to the stewed base.
Carrots
Contribute sweetness and body to the stewed base.
Diluted stock or meat broth
Supplies liquid that carries the flavors and forms the soup's volume.

The step that matters

Passing the mixture through a sieve. Pressing the cooked solids through a sieve breaks them down and removes fibrous bits, giving the soup a smooth texture. Skipping or rushing this leaves the soup coarse.

Swap the tomato

How well each one fits the dish's main ingredients (ham, butter, turnip, carrot, onion, celery, meat):

  1. Leekfits better
  2. Parsnipfits better
  3. Mustardfits better
  4. Tomatothe original

Fit is the average pairing score against ham, butter, turnip, carrot, onion, celery, meat. 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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