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Milk Soup

Milk Soup is a creamy potato and leek soup thickened with tapioca and finished with milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Potato and leek work together. They rank in the top 6% of all ingredient pairs, and cooks put them together in 30 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Milk Soup

Ingredients

Directions

Prepare

  1. Bring 2 quarts of water to a boil in a large saucepan.

  2. Wash, scrub, peel, and quarter the potatoes.

  3. Trim the green tops from the leeks, wash them, and chop them.

  4. Add the potatoes and leeks to the boiling water.

  5. Stir in the butter, salt, and pepper.

  6. Boil until the vegetables are soft enough to mash.

Make the soup

  1. Strain the soup through a colander.

  2. Push the vegetables through the colander with a wooden spoon.

  3. Return the pulp and soup to the saucepan and add the milk.

  4. Bring to a boil again.

  5. Gradually sprinkle in the tapioca while stirring continuously.

  6. Boil for 15 minutes.

  7. Serve the soup in a hot tureen.

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. Potato + leektop 6% of all pairs
    Smell alikemoderate
    Cooked together30 recipes

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

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

  4. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  5. Leek + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together965 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

Potatoes
Break down when boiled and pushed through a colander, giving the soup its body.
Butter
Adds fat and richness, rounding out the flavour of the soup.
Milk
Adds creaminess and a mild sweetness to the soup.
Tapioca
Starch that thickens the soup as it boils.

The step that matters

Gradually sprinkle in the tapioca while stirring continuously. Tapioca starch clumps if dropped in at once. Adding it slowly while stirring keeps it dispersed, so it thickens the soup evenly as it boils.

Swap the leek

How well each one fits the dish's main ingredients (potato, butter, pepper, milk):

  1. Capsicumfits better
  2. Asparagusfits better
  3. Tomatofits better
  4. Leekthe original

Fit is the average pairing score against potato, butter, pepper, milk. 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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