Why it works: Beef and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 10,847 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓
Vermicelli Soup
Ingredients
Directions
Soak the vermicelli in warm water for 10 minutes.
Add the soaked vermicelli to the soup or broth.
Stir in the sweet butter.
Boil the soup for 15 minutes after adding the vermicelli.
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.
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Beef + buttertop 16% of all pairsSmell alikemoderateCooked together10,847 recipes
Shared aroma: 2-furfurylthiol (coffee, roasted).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Vermicelli
- Thin pasta that softens in the broth and adds body and starch to the soup.
- Sweet butter
- Adds fat for a richer flavor and a smoother, rounder mouthfeel.
- Beef, veal, lamb, or chicken soup or broth
- Provides the main liquid and the savory flavor base of the soup.
The step that matters
Boil the soup for 15 minutes after adding the vermicelli. Vermicelli keeps absorbing liquid and softening while it simmers. Boiling too long makes it mushy and releases extra starch, which clouds the broth and dulls its texture.
“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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