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Creamed Soups From Left-over Vegetables

A smooth soup made by blending leftover vegetable pulp with stock, thickened with butter and flour, then finished with milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Creamed Soups From Left-over Vegetables

Ingredients

Directions

Prepare

  1. Press the vegetables through a sieve to obtain the pulp.

  2. In a pot, combine the vegetable pulp and stock or water.

Make the soup

  1. Thicken the mixture by stirring in the butter and flour until smooth.

  2. Season with salt and remove from heat.

  3. Stir in the milk and strain the soup again for a smooth texture.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Vegetable pulp
Provides the main body, flavor and bulk of the soup.
Butter
Adds fat and richness to the soup's flavor and mouthfeel.
Flour
Thickens the liquid as it cooks, giving the soup a creamy body.
Milk
Adds creaminess and a mild, rounded sweetness to the finished soup.

The step that matters

Stirring in the butter and flour until smooth. If flour is added without being fully blended into the fat and liquid, it forms lumps that do not dissolve evenly. Stirring steadily while the mixture is hot keeps the starch dispersed so the soup thickens smoothly.

“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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