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Asparagus Soup

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Asparagus Soup

Why it works: Asparagus and spinach match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 274 recipes. Both carry 2-methoxy-4-vinylphenol, which smells clove, smoky. The science ↓

Asparagus Soup

Ingredients

Directions

  1. Cut off the green tops of the asparagus.

  2. Boil half of the asparagus tops in the soup after the meat has been boiled and strained out.

  3. Continue boiling until the asparagus is dissolved and the soup is green.

  4. Soak the remaining asparagus tops in cold water.

  5. Add the soaked asparagus tops to the soup and boil for 20 minutes.

  6. For a deeper green color, add the juice of pounded spinach about 15 minutes before serving.

  7. Serve the soup with small squares of toast.

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.

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.

  1. Asparagus + spinachtop 1% of all pairs
    Smell alikestrong
    Cooked together274 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

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

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