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Turkey Soup

A simple soup made from turkey bones simmered in water, seasoned with dressing, egg, butter, pepper, and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Turkey Soup

Why it works: Turkey and butter are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,592 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Turkey Soup

Ingredients

Directions

  1. Cook the turkey bones in enough water to cover them for 1 hour.

  2. Stir in a little dressing and the beaten egg.

  3. Remove from heat.

  4. Let it cool until the water stops boiling.

  5. Add a little butter, pepper, and coarse sea 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. Turkey + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together1,592 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Turkey + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together1,636 recipes

    Shared aroma: myristicin (spice, warm).

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  5. Turkey + eggtop 31% of all pairs
    Smell alikelow
    Cooked together846 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Turkey bones
Release flavour and gelatin into the water as they simmer, giving the broth body.
Beaten egg
Adds richness and helps thicken and bind the soup as it cools.
Dressing
Adds seasoning and savoury flavour to the broth.
Butter
Adds fat, richness and a rounder mouthfeel to the finished soup.

The step that matters

Stirring in the beaten egg after removing from heat. Adding egg to very hot liquid can scramble it into curds. Letting the soup cool slightly before and while stirring in the egg helps it blend smoothly and thicken gently.

“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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