Why it works: Sauce and asparagus work together. They rank in the top 20% of all ingredient pairs, and cooks put them together in 573 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Cream of Asparagus Soup
Ingredients
Directions
Prepare the asparagus
If using fresh asparagus, wash and cook it in boiling salted water for 30 minutes.
Strain the asparagus through a fine strainer.
Make the soup
Add the strained asparagus to the white sauce.
Reheat the mixture and serve.
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.
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Sauce + asparagustop 20% of all pairsSmell alikelowCooked together573 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- White sauce
- Forms the creamy, smooth base that carries the soup's body.
- Asparagus
- Provides the main flavor and the green colour of the soup.
“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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