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Soup

Turkey Bone Soup

A hearty soup made with turkey bones, vegetables, barley, rice, and seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Turkey Bone Soup

Ingredients

Directions

Make the broth

  1. Wash the turkey bones and place them in a pot with cold water.

  2. Boil slowly for 4 hours.

Add the vegetables and grains

  1. Add the chopped onion, celery, potatoes, carrots, barley, rice, and parsley.

  2. Season with coarse sea salt and black pepper to taste.

Finish and serve

  1. Stir in the flour and butter before serving.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  2. Celery + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

  4. Barley + ricetop 3% of all pairs
    Smell alikestrong
    Cooked together568 recipes

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

  5. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

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

What each ingredient does

Turkey bones
Release meaty flavour and body into the broth as they simmer.
Barley
Releases starch that thickens the broth and adds chewy texture.
Rice
Releases starch that adds body and softness to the broth.
Potatoes
Starch from the potatoes thickens the broth and softens the soup.
Carrots
Add natural sweetness and colour to the broth.
Flour
Thickens the broth when stirred in with butter near the end.

The step that matters

Boil slowly for 4 hours. A gentle simmer extracts flavour from the bones while keeping the broth clear. A hard rolling boil breaks fat into the liquid, making the soup cloudy and greasy, and can break up the vegetables and grains.

Swap the onion

How well each one fits the dish's main ingredients (turkey, celery, potato, carrot, barley, rice, parsley):

  1. Leekfits better
  2. Turnipfits better
  3. Parsnipfits better
  4. Onionthe original

Fit is the average pairing score against turkey, celery, potato, carrot, barley, rice, parsley. 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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