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White Soup with Wine

A veal soup made with water, vegetables, wine, and cream, simmered for hours and strained.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

White Soup with Wine

Oven, in the book's wordsA slow oven

Ingredients

Directions

Prepare and simmer

  1. Wipe the meat, remove it from the bone, and cut it into small pieces.

  2. Put the meat and bone in a soup kettle, cover with water, and add carrot, onion, celery, parsley, bay leaf, salt, cayenne, and peppercorns. Bring to a boil.

  3. Simmer for five hours and strain the soup.

Chill and finish

  1. Chill the soup.

  2. Remove the fat.

  3. Reheat the soup.

  4. Add wine, beef extract, and cream. Season with salt and cayenne.

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 + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Pepper + celerytop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Knuckle of veal
Releases gelatin and flavor into the broth during long simmering, giving body to the soup.
Cream
Adds richness and a smooth, mellow texture to the finished soup.
White wine
Adds acidity and aromatic depth that brightens the savory broth.
Beef extract
Concentrates meaty savory flavor, deepening the broth.

The step that matters

Removing the fat after chilling. Once chilled, fat solidifies on the surface and can be lifted off cleanly. Skipping this step leaves a greasy, heavy soup once reheated.

Swap the onion

How well each one fits the dish's main ingredients (veal, pepper, carrot, white wine, celery, parsley, beef):

  1. Capsicumfits about as well
  2. Tomatofits about as well
  3. Turnipfits about as well
  4. Onionthe original

Fit is the average pairing score against veal, pepper, carrot, white wine, celery, parsley, beef. 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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