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Soup for Invalids

A creamy veal and barley soup seasoned with coarse sea salt, optionally flavored with celery.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Barley and celery work together. They rank in the top 6% of all ingredient pairs, and cooks put them together in 571 recipes. Both carry 2-methoxy-4-vinylphenol, which smells clove, smoky. The science ↓

Soup for Invalids

Ingredients

Directions

Make the soup

  1. Boil the veal and pearl barley in water very slowly until it reaches a creamy consistency.

  2. Pass the mixture through a fine sieve.

Season and finish

  1. Season with coarse sea salt to taste.

  2. Add celery seed or a small amount of fresh celery if desired.

  3. Simmer very slowly.

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. Barley + celerytop 6% of all pairs
    Smell alikemoderate
    Cooked together571 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

  2. Veal + celerytop 18% of all pairs
    Smell alikelow
    Cooked together2,336 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Veal + barleytop 23% of all pairs
    Smell alikelow
    Cooked together162 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Lean veal
Releases savory flavor and gelatin into the liquid as it simmers, giving body to the soup.
Pearl barley
Its starch swells and breaks down during cooking, thickening the soup to a creamy texture.

The step that matters

Boil the veal and pearl barley in water very slowly. Gentle heat keeps the liquid clear and lets collagen in the veal slowly convert to gelatin. A hard boil toughens the meat and can leave the soup cloudy and less smooth.

Swap the celery

The recipe marks celery as optional. How well each one fits the dish's main ingredients (veal, barley):

  1. Celerythe original
  2. Thymefits about as well
  3. Parsleyfits less well
  4. Capersfits less well

Fit is the average pairing score against veal, barley. Candidates are from the same food group and used in at least 100 recipes.

“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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