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Turkey Soup

A soup made from boiled turkey, bacon, milk, salt, and optional rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Turkey Soup

Why it works: Milk and rice 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 ↓

Turkey Soup

Ingredients

Directions

  1. Boil the turkey until cooked through, then remove it from the pot.

  2. For richer soup, add ½ pound of fat bacon while boiling the turkey.

  3. Skim off any oily particles from the broth.

  4. If using rice, boil it in the soup before removing the turkey.

  5. Add thickening, salt, and rich milk to the broth.

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. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  2. Turkey + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together281 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Turkey + ricetop 17% of all pairs
    Smell alikemoderate
    Cooked together135 recipes

    Shared aroma: 2-hexenal (green, leafy).

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

What each ingredient does

Bones of a cold roast turkey
Provides the meat and flavourful broth that forms the base of the soup.
Nice fat bacon
Adds fat and savoury richness to the broth while it boils.
Thickening
Thickens the broth so the soup has a fuller body.
Rich milk
Adds creaminess and softness to the finished soup.

The step that matters

Skim off any oily particles from the broth. Fat that rises during boiling can make the soup greasy and heavy on the palate. Removing it while the broth is still hot gives a cleaner, smoother result before thickening and milk are added.

“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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