Why it works: Veal and celery are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 2,336 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓
Vermicelli or Macaroni Soup
Ingredients
Directions
Prepare
Prepare the veal stock as usual.
Break the pasta into equal lengths and cover with water.
Cook and serve
Boil the pasta until tender.
Add the cooked pasta and two heads of celery to the strained stock.
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.
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Veal + celerytop 18% of all pairsSmell alikelowCooked together2,336 recipes
Shared aroma: guaiacol (smoky, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Veal stock
- Provides the rich, savory base that makes up most of the soup.
- Vermicelli
- Adds body and a starchy, tender texture to the broth.
- Celery
- Contributes a fresh, mildly aromatic flavor and some crisp texture.
“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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