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Puree of Asparagus — Aux Croutons

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Asparagus and bread work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 363 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Puree of Asparagus — Aux Croutons

Ingredients

Directions

  1. Boil the piece of bacon in water to flavor the stock.

  2. Cook the asparagus stalks and heads until tender.

  3. Mash the cooked asparagus through a strainer to achieve a cream-like consistency.

  4. Add the strained asparagus to the bacon-flavored stock.

  5. Prepare croutons by toasting bread in the oven or frying in clear butter.

  6. Serve the soup with whole asparagus heads and croutons on top.

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. Asparagus + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together363 recipes

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

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

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