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Stock for White Soup

A clear veal stock seasoned with onions, salt, white pepper, mace, celery, and other vegetables, used for white soup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Stock for White Soup

Why it works: Onion and celery are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 18,518 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Stock for White Soup

Ingredients

Directions

Make the stock

  1. Place the veal, onions, and salt in a large pot with the water.

  2. Boil for 6 hours.

  3. Strain the stock into a stone jar.

  4. Cool and remove the fat.

Season and serve

  1. Season the stock with white pepper, mace, onions, celery, and other vegetables.

  2. Add lemon or wine to the tureen before pouring in the hot soup.

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. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. White pepper + macetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,695 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  3. Onion + macetop 17% of all pairs
    Smell alikelow
    Cooked together7,078 recipes

    Shared aroma: eugenol (clove, spicy).

  4. White pepper + celerytop 17% of all pairs
    Smell alikelow
    Cooked together853 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  5. Mace + celerytop 17% of all pairs
    Smell alikemoderate
    Cooked together2,769 recipes

    Shared aroma: myristicin (spice, warm).

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

What each ingredient does

Veal
Releases gelatin and savory flavor into the water, giving the stock body and depth.
Onions
Add aromatic sweetness and savory depth to the stock as it simmers.
Celery
Adds a fresh, aromatic vegetable flavor to the seasoned stock.

The step that matters

Cool and remove the fat. Fat that is not removed after cooling will float as a greasy layer and dull the clean flavor and clear appearance of the stock.

Swap the white pepper

How well each one fits the dish's main ingredients (veal, onion, mace, celery):

  1. Parsleyfits better
  2. Thymefits better
  3. Marjoramfits better
  4. White pepperthe original

Fit is the average pairing score against veal, onion, mace, celery. 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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