Name: Consomme Golbert
Ingredients: 6 cups consommé; ⅓ cup cooked green peas; ⅓ cup cooked flageolets; ⅓ cup carrots, cut into small cubes; ⅓ cup celery, cut into small pieces; 6 poached eggs

Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Consomme Golbert

Ingredients

Directions

Make the soup

In a large pot, combine the consommé, green peas, flageolets, carrots, and celery.
Heat the mixture over medium heat until warmed through.

Serve

Serve the soup in bowls, placing a poached egg in each bowl.

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.

Carrot + celerytop 1% of all pairs

Smell alikestrong

Cooked together10,173 recipes

Shared aroma: myristicin (spice, warm).
Peas + carrottop 7% of all pairs

Smell alikemoderate

Cooked together2,994 recipes

Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).
Peas + celerytop 12% of all pairs

Smell alikemoderate

Cooked together1,832 recipes

Shared aroma: linalool (floral, citrus).
Peas + eggtop 22% of all pairs

Smell alikemoderate

Cooked together2,065 recipes

Shared aroma: 2-octenal (fatty, green).
Celery + eggtop 34% of all pairs

Smell alikelow

Cooked together6,334 recipes

Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Consommé: Provides the clear, savory broth that forms the base of the soup.
Poached eggs: Add richness and a soft, creamy texture when the yolk runs into the broth.
Flageolets: Add a soft, creamy bite and body to the soup.
Green peas: Add sweetness and a tender texture to the soup.
Carrots: Add gentle sweetness and a firm-tender bite.
Celery: Adds a fresh, slightly savory crunch and aroma.