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Vegetable Soup with Eggs

A hearty soup made from beef, veal, marrow bones, vegetables, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 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 ↓

Vegetable Soup with Eggs

Ingredients

Directions

Make the stock

  1. In a large pot, combine the beef, veal, marrow bones, and all the vegetables with the water.

  2. Bring to a boil and then simmer slowly for 5 to 6 hours. If the liquid reduces by more than one-third, add boiling water.

  3. Once the meat is tender and the vegetables are broken down, strain the mixture.

  4. Pulp the vegetables through a colander, cool the stock, and skim off any fat.

  5. Season the stock well and reserve a portion for later use.

Serve

  1. Reheat the stock, skim again, and pour into a tureen.

  2. Poach the yolks of the eggs and place them on the surface of the soup before serving.

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

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

  3. Tomato + corntop 6% of all pairs
    Smell alikestrong
    Cooked together2,099 recipes

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

  4. Carrot + corntop 6% of all pairs
    Smell alikestrong
    Cooked together794 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

Beef
Gives the stock its deep, meaty flavour as it simmers for hours.
Veal
Adds gelatin from the scrag, giving the stock body and a richer mouthfeel.
Marrow bones
Release gelatin and fat during long simmering, adding richness and body to the broth.
Tomatoes
Add acidity and savoury depth to the stock, and pulp to thicken the soup.
Eggs
Yolks poached on top add richness and a creamy texture to the soup.

The step that matters

Simmering the stock slowly. A gentle simmer keeps the stock clear and extracts collagen from the bones and meat without emulsifying fat into it. A rolling boil makes the broth cloudy and greasy.

Swap the peas

How well each one fits the dish's main ingredients (beef, veal, carrot, onion, tomato, corn, pepper):

  1. Beansfits better
  2. Chickpeafits better
  3. Sesamefits better
  4. Peasthe original

Fit is the average pairing score against beef, veal, carrot, onion, tomato, corn, 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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