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White Soup, Economical

A light veal stock soup thickened with cornflour and milk, finished with an egg yolk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

White Soup, Economical

Ingredients

Directions

Prepare the stock

  1. Simmer the veal stock for 1 hour with flavoring ingredients.

  2. Bring the stock to a boil.

Thicken the soup

  1. Mix cornflour with a little cold milk to a smooth paste, then stir into the boiling stock.

  2. Reduce heat and simmer gently for 7 minutes, stirring constantly.

  3. Season with pepper and coarse sea salt.

Finish and serve

  1. In a soup tureen, beat the egg yolk with 1 tablespoon of milk.

  2. Gradually stir in ½ pint of boiling milk, then add the stock and serve immediately.

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. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  4. Veal + milktop 24% of all pairs
    Smell alikemoderate
    Cooked together2,013 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  5. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Veal stock
Forms the flavorful liquid base of the soup.
Cornflour
Thickens the stock as its starch swells when heated.
Egg yolk
Enriches the soup and adds body and richness.
Milk
Adds creaminess and mellows the soup's flavor.

The step that matters

Stirring in the boiling milk to the egg yolk. Adding the hot milk gradually, while stirring, warms the egg yolk slowly so it blends smoothly. Pouring it in all at once can scramble the yolk and leave lumps in the soup.

“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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