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Green Corn Soup

A soup made from grated corn, milk, butter, flour, onion, parsley, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Green Corn Soup

Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Green Corn Soup

Ingredients

Directions

  1. Cook the grated corn in water for 30 minutes.

  2. Add the boiling milk to the corn.

  3. Mix in the creamed butter and flour.

  4. Chop the onion and parsley.

  5. Add the chopped onion and parsley to the soup.

  6. Season with pepper and salt to taste.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  5. Corn + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

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

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

What each ingredient does

Grated corn
Provides the main body and sweet corn flavour of the soup.
Milk
Adds creaminess and richness to the soup base.
Butter
Adds richness and fat, carrying flavour through the soup.
Flour
Thickens the soup as it combines with the butter and liquid.

The step that matters

Mix in the creamed butter and flour. Flour needs fat and heat to cook out its raw taste and to thicken evenly. Adding it to hot liquid without first blending it smoothly with the butter can leave lumps.

Swap the onion

How well each one fits the dish's main ingredients (corn, milk, butter, flour, parsley, pepper):

  1. Potatofits better
  2. Capsicumfits better
  3. Carrotfits better
  4. Onionthe original

Fit is the average pairing score against corn, milk, butter, flour, parsley, 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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