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Soup

Cheese and Pepper Soup

A soup made from roasted green peppers, butter, hot water, salt, and grated cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and cheese are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 7,962 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cheese and Pepper Soup

Ingredients

Directions

Prepare the peppers

  1. Roast the green peppers until charred.

  2. Place the peppers in cold water.

  3. Remove the skins and seeds from the peppers.

  4. Shred the peppers.

Make the soup

  1. Melt the butter in a pot.

  2. Add the shredded peppers to the pot.

  3. Pour in the hot water.

  4. Season with salt.

  5. Stir in the grated cheese just 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. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Pepper + cheesetop 18% of all pairs
    Smell alikemoderate
    Cooked together7,861 recipes

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

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Green peppers
Provide the main body and vegetable flavour of the soup once roasted and shredded.
Butter
Adds fat and richness, carrying flavour into the soup.
Grated cheese
Melts into the hot soup to add creaminess and savoury, salty flavour.

“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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