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Appledoee Bean Soup

A bean soup made with lima beans, milk, butter, onions, carrots, and tomato ketchup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Carrot and tomato match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,606 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Appledoee Bean Soup

Ingredients

Directions

Prepare the beans

  1. Soak the beans overnight in cold water to cover.

  2. Drain the beans.

  3. Add fresh cold water.

  4. Bring the soup to a boil.

  5. Cook until the beans are soft.

  6. Rub the soup through a sieve.

Prepare the vegetables

  1. Cut the vegetables into small pieces.

  2. Cook the vegetables in half the butter for five minutes.

  3. Remove the vegetables.

Finish the soup

  1. Add flour and salt, stirring them into the boiling soup.

  2. Add milk and ketchup.

  3. Reheat the soup.

  4. Strain the soup.

  5. Add the remaining butter in small pieces.

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 + tomatotop 6% of all pairs
    Smell alikestrong
    Cooked together3,606 recipes

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

  2. Onion + carrottop 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. Onion + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

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

  5. Lima beans + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together131 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

Dried lima beans
Form the body of the soup as they soften and break down when sieved.
Butter
Adds richness and a smooth, rounded mouthfeel to the finished soup.
Flour
Thickens the soup, giving it body as it heats in the liquid.
Milk
Adds creaminess and softens the flavor of the soup.
Tomato ketchup
Adds sweetness and acidity, giving the soup a tangy note.

The step that matters

Stirring the flour and salt into the boiling soup. Flour clumps if it hits hot liquid unmixed. Stirring it in well while the soup boils lets the starch disperse evenly and thicken smoothly.

Swap the lima beans

How well each one fits the dish's main ingredients (milk, butter, onion, flour, carrot, tomato, ketchup):

  1. Beansfits better
  2. Chickpeafits better
  3. Chestnutfits better
  4. Lima beansthe original

Fit is the average pairing score against milk, butter, onion, flour, carrot, tomato, ketchup. 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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