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Caeeot Soup

A soup made with carrots, onions, chicken stock, milk, butter, flour, salt, and cayenne pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Carrot and pepper match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 14,555 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Caeeot Soup

Ingredients

Directions

Make the soup

  1. In a pot, cook the sliced carrots and onion in butter for 5 minutes.

  2. Stir in the flour and cook for an additional 2 minutes.

  3. Add the chicken stock and cook until the carrots are soft.

Finish the soup

  1. Pass the mixture through a sieve.

  2. Stir in the milk and season with salt and cayenne pepper.

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. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Carrots
Provide the main body, sweetness and colour of the soup.
Butter
Carries the cooking of the vegetables and adds richness.
Flour
Thickens the stock and gives the soup a smooth body.
Milk
Adds creaminess and softens the flavour.

The step that matters

Cooking the flour in butter. Cooking the flour briefly in the butter removes its raw taste and lets it thicken evenly when the stock is added. Stirring keeps lumps from forming.

Swap the carrot

How well each one fits the dish's main ingredients (chicken, onion, milk, butter, flour, pepper):

  1. Potatofits better
  2. Capsicumfits better
  3. Leekfits better
  4. Carrotthe original

Fit is the average pairing score against chicken, onion, milk, butter, flour, pepper. 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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