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Garlic Soup

A milk soup flavored with grated garlic and ground peanuts, served over flaked corn or cereals.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Garlic and peanut match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 877 recipes. Both carry 3-ethyl-2,5-dimethylpyrazine, which smells roasted, nutty. The science ↓

Garlic Soup

Ingredients

Directions

Make the garlic milk

  1. In a bowl, combine grated garlic, ground peanuts, and sweet milk.

  2. Let the mixture stand for 30 minutes or more.

  3. Strain the mixture through a sieve.

Serve

  1. Pour the strained milk soup over flaked corn or your choice of flakes.

  2. For fluffier flakes, pour the milk soup over them two or three times.

  3. Serve the flakes on a plate and pour the soup over them.

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. Garlic + peanuttop 4% of all pairs
    Smell alikestrong
    Cooked together877 recipes

    Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).

  2. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Peanut + corntop 6% of all pairs
    Smell alikestrong
    Cooked together346 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Garlic + peppertop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Clove + garlictop 10% of all pairs
    Smell alikemoderate
    Cooked together11,368 recipes

    Shared aroma: linalool (floral, citrus).

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

What each ingredient does

Garlic
Gives the soup its pungent, aromatic flavour.
Blanched raw peanuts
Ground into the milk, they add body and a nutty flavour to the soup.
Sweet milk
Forms the liquid base of the soup and softens the flakes when poured over them.
Flaked corn or other flaked cereals or pulses
Forms the base that soaks up the soup and gives the dish its texture.

The step that matters

Letting the mixture stand. Standing for at least 30 minutes gives the garlic and ground peanuts time to release their flavour into the milk. Skipping this rest leaves the soup weak and raw-tasting.

Swap the clove

How well each one fits the dish's main ingredients (garlic, peanut, milk, pepper, corn):

  1. Corianderfits better
  2. Cuminfits better
  3. Basilfits better
  4. Clovethe original

Fit is the average pairing score against garlic, peanut, milk, pepper, corn. 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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