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Stock for White Soup

A clear veal stock flavored 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. Put veal, onions, and salt into water in a large pot.

  2. Boil for 6 hours.

  3. Strain the stock into a stone jar.

  4. Cool and remove the fat.

Season and serve

  1. Season with white pepper, mace, celery, and other vegetables to keep the soup white.

  2. If adding lemon or wine, place it in the tureen and pour hot stock over it.

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 knuckles or shins
Release gelatin and flavor into the water, giving the stock body as it simmers.
Onions
Add savory sweetness and aroma to the broth as they cook.
Coarse sea salt
Seasons the stock from the start, drawing out flavor from the meat and vegetables.

The step that matters

Removing the fat after cooling. Fat that is not skimmed cooled stock stays on the surface and makes the soup greasy and cloudy. Chilling solidifies the fat so it lifts off cleanly.

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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