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Panada Soup

A bread soup made with French roll crumbs, water, butter, eggs, milk or cream, and seasoned with salt, pepper, and nutmeg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Panada Soup

Ingredients

Directions

Make the soup base

  1. Cut the crumbs of the French rolls into thin slices and place them in a saucepan.

  2. Add enough cold water to cover the slices and bring to a boil for 5–6 minutes.

  3. Press the mixture through a fine sieve back into the saucepan.

  4. Add the liquid from boiling and the softened butter, stirring to combine.

  5. Season with salt, pepper, and nutmeg, and heat until it boils again.

Finish and serve

  1. Beat the egg yolks with the milk or cream, then stir into the soup.

  2. Serve immediately, ensuring the soup does not boil after adding the eggs.

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

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

  2. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  3. Nutmeg + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together14,685 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Butter + nutmegtop 16% of all pairs
    Smell alikemoderate
    Cooked together24,377 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

French rolls
Their crumb soaks up water and breaks down into the body of the soup.
Butter
Adds richness and a smooth, silky mouthfeel to the soup.
Egg yolks
Thicken the soup gently as they heat and add richness.
Milk or cream
Adds moisture and softness, mellowing the soup's texture.

The step that matters

Adding the egg yolks without boiling. Egg yolks thicken by gentle heat, but if the soup boils they can curdle and turn grainy. Keep the soup hot but below boiling once the eggs go in.

Swap the nutmeg

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

  1. Nutmegthe original
  2. Parsleyfits about as well
  3. Cinnamonfits about as well
  4. Tarragonfits less well

Fit is the average pairing score against butter, pepper, egg, 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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