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Dauphine Soup

A stew of ham, apples, onion, garlic, carrot, turnip, veal, curry, flour, and water simmered for hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Dauphine Soup

Ingredients

Directions

Make the soup base

  1. Combine water, ham, apples, onion, garlic, carrot, turnip, and veal in a stew-pan.

  2. Boil briskly over high heat, stirring occasionally, until the bottom is covered with a brownish glaze.

  3. Add curry powder, curry paste, and flour. Mix well.

  4. Pour in a gallon of water.

  5. Add salt and sugar.

  6. Bring to a boil.

  7. Reduce heat.

Simmer and serve

  1. Let simmer for 2.5 hours, skimming off fat as it rises.

  2. Strain into a tureen.

  3. Serve.

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. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Clove + carrottop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Clove + turniptop 6% of all pairs
    Smell alikestrong
    Cooked together2,233 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Flour
Thickens the soup as it cooks, giving it body.
Apples
Add sweetness and a fruity acidity that balances the curry.
Veal knuckle
Releases gelatin and savoury depth into the broth during long simmering.
Ham
Adds salty, meaty flavour that seasons the broth.
Curry powder
Provides the main spiced aroma and flavour of the soup.

The step that matters

Browning the bottom of the stew-pan. Boiling until a brownish glaze forms caramelises the sugars and proteins stuck to the pan, adding deeper, roasted flavour to the broth. Stirring keeps it from scorching and burning, which would make the soup bitter.

Swap the apple

How well each one fits the dish's main ingredients (ham, onion, clove, garlic, carrot, turnip, veal):

  1. Lemonfits better
  2. Limefits better
  3. Avocadofits better
  4. Applethe original

Fit is the average pairing score against ham, onion, clove, garlic, carrot, turnip, veal. 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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