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Rice Soup, Royal

A hearty rice soup made with fowl, veal, vegetables, and Carolina rice, simmered for hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Turnip and leek match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,046 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Rice Soup, Royal

Ingredients

Directions

Make the stock

  1. Place the fowls and veal in a stock-pot and fill it with beef stock.

  2. Skim the stock and add the carrot, turnip, onion, celery, and leeks.

  3. Boil for five hours, then carefully remove all the fat and strain the consomme through a napkin.

Cook the rice

  1. In a medium-sized stewpan, combine half of the consomme with the washed and blanched rice.

  2. Simmer for two hours, then break the rice with a wooden spoon and add the remaining consomme.

Finish and serve

  1. At serving time, mix a spoonful of the soup with the puree of fowl.

  2. Gradually pour the puree into the tureen, adding the rice slowly to avoid curdling.

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. Turnip + leektop 1% of all pairs
    Smell alikestrong
    Cooked together1,046 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Carrot + leektop 3% of all pairs
    Smell alikestrong
    Cooked together1,310 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

Fowls
Give the stock its body and rich, savoury flavour as they simmer for hours.
Carolina rice
Thickens the soup as its starch releases during simmering, giving body to the consomme.
Puree of fowl
Enriches the soup and adds a smooth, thicker texture when stirred into the consomme.
Leeks
Add a mild onion-like sweetness and aroma to the stock.

The step that matters

Adding the rice and puree to the tureen. Pouring the puree in gradually and mixing a spoonful of hot soup into it first lets it warm slowly, which helps prevent the egg-free puree from curdling or separating in the hot liquid.

Swap the onion

How well each one fits the dish's main ingredients (veal, beef, carrot, turnip, celery, leek, rice):

  1. Parsnipfits better
  2. Lettucefits about as well
  3. Chivefits about as well
  4. Onionthe original

Fit is the average pairing score against veal, beef, carrot, turnip, celery, leek, rice. 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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