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Turkey Soup

A soup made from boiled turkey bones, bacon, thickening, salt, milk, 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 bones in water to make the soup.

  2. After cooking, remove the turkey and skim off the oily particles.

  3. Add thickening, salt, and rich milk to the soup.

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

  5. For richer soup, add fat bacon while boiling the turkey.

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

Turkey bones
Give the broth its main meaty flavor and body as they simmer.
Bacon fat
Adds richness and savory flavor to the broth.
Rich milk
Adds creaminess and softens the broth's flavor.
Thickening
Thickens the broth so it has more body.

The step that matters

Adding the rich milk. Milk can curdle or scorch when it is added to a hot soup and boiled hard. Stir it in and keep the soup at a gentle heat so it stays smooth.

“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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