Succotash Soup
Ingredients
Directions
Open the tin of succotash and pour it into a pot.
Add 2 cups of milk or vegetable stock to the pot.
Heat over medium heat until warmed through, stirring occasionally.
Serve hot.
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
What each ingredient does
- Succotash
- Forms the body of the soup, adding vegetable bulk and thickness.
- Milk or vegetable stock
- Makes up the liquid, adding moisture and a smooth texture; milk also adds creaminess.
The step that matters
Heat over medium heat and stir occasionally. Milk can scorch or form a skin if it gets too hot. Gentle heat and regular stirring spread heat evenly across the pot and keep the soup smooth.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.