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Soup

Rice-flour Soup

A soup made with rice flour, veal stock, optional cream, curry powder, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Rice-flour Soup

Why it works: Rice and lemon are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,366 recipes. Both carry (e,e)-2,4-decadienal, which smells fatty, deep fried. The science ↓

Rice-flour Soup

Ingredients

Directions

  1. Mix the rice flour smoothly with 1 cup of veal stock.

  2. Pour 1 quart of boiling veal stock over the mixture.

  3. Stir the soup over the heat for 10 minutes after it boils.

  4. If desired, add cream or milk.

  5. For added flavor, mix in curry powder and lemon juice if omitting cream.

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. Rice + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  2. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Flour + lemontop 17% of all pairs
    Smell alikemoderate
    Cooked together30,404 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Rice + vealtop 19% of all pairs
    Smell alikemoderate
    Cooked together1,119 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

What each ingredient does

Rice flour
Thickens the stock into a smooth, body-rich soup as its starch swells when heated.
Veal stock
Provides the main liquid and savory meat flavor of the soup.
Cream or milk
Adds richness and a softer, creamier texture to the finished soup.

The step that matters

Mixing the rice flour with cold stock first. Starch clumps if it hits hot liquid directly. Blending it smoothly into cool stock before adding the boiling stock lets the starch disperse evenly and thicken without lumps.

Swap the lemon

The recipe marks lemon as optional. How well each one fits the dish's main ingredients (rice, flour, veal, cream):

  1. Coconutfits better
  2. Raisinfits better
  3. Lemonthe original
  4. Avocadofits about as well

Fit is the average pairing score against rice, flour, veal, cream. 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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