Why it works: Asparagus and veal work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 300 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓
Asparagus Soup
Ingredients
Directions
Prepare the asparagus
Trim the tender portions of the asparagus.
Boil half of the asparagus in a large saucepan of water with salt until tender.
Drain the boiled asparagus.
Make the soup
Combine the drained asparagus with the broth in a clean pot and cover the pot.
Simmer for 1 hour over low heat.
Pass the mixture through a sieve.
Cut the remaining asparagus into 1-inch pieces and add to the soup before serving.
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.
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Asparagus + vealtop 19% of all pairsSmell alikelowCooked together300 recipes
Shared aroma: 2,4-nonadienal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Asparagus
- Provides the main flavor and the bulk of the soup.
- Veal or mutton broth
- Forms the liquid base that carries flavor and becomes the body of the soup.
The step that matters
Simmer covered over low heat. Covering the pot keeps liquid from evaporating, and gentle low heat extracts flavor from the asparagus without boiling it hard, which can dull its fresh taste and cloud the soup.
“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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