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Veal Cream Soup

A soup made from veal broth, rice, onion, milk or cream, and grated Parmesan cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Veal Cream Soup

Ingredients

Directions

Make the broth

  1. Boil the remnants of a roast of veal until the meat falls from the bones.

  2. Strain and cool the broth.

Make the soup

  1. The next day, boil the broth with a slice of onion and ⅓ cup of raw rice.

  2. Let it simmer slowly for 1 hour.

  3. Add salt and pepper to taste.

  4. Just before serving, add 1 cup of heated rich milk or cream.

Serve

  1. Serve with grated Parmesan cheese.

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. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  2. Rice + parmesan cheesetop 9% of all pairs
    Smell alikemoderate
    Cooked together879 recipes

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

  3. Onion + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

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

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Raw rice
Softens as it simmers, thickening the broth and giving the soup body.
Rich milk or cream
Adds fat and richness, giving the soup a smooth, creamy texture.
Remnants of a roast of veal
Releases flavor and gelatin into the broth as it boils down.

The step that matters

Adding the milk or cream. Adding cold dairy to a boiling soup can cause it to curdle or separate. Heating the cream first and adding it just before serving keeps the soup smooth.

Swap the onion

How well each one fits the dish's main ingredients (veal, rice, pepper, milk, parmesan cheese):

  1. Tomatofits better
  2. Capsicumfits better
  3. Asparagusfits better
  4. Onionthe original

Fit is the average pairing score against veal, rice, pepper, milk, parmesan cheese. 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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