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A Roast Beep and Boiled Turkey Soup

A soup made from boiled turkey liquor, turkey and beef bones, carrots, onion, cloves, pepper, salt, tomatoes, flour, toasted bread, and soy sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Clove and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

A Roast Beep and Boiled Turkey Soup

Ingredients

Directions

Make the broth

  1. Combine the turkey liquor, turkey bones, and beef bones in a pot.

  2. Add carrots, onion, cloves, pepper, salt, and tomatoes if using.

  3. Boil for 4 hours, then strain the mixture.

Thicken and serve

  1. Return the soup to the pot and mix flour with a little cold water.

  2. Stir the flour mixture into the soup and bring to a boil.

  3. Place the toasted bread dice in the bottom of a tureen and pour the soup over it.

  4. Add a little soy sauce for color.

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

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Carrot + tomatotop 6% of all pairs
    Smell alikestrong
    Cooked together3,606 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Turkey and beef bones
Release gelatin and savory flavor into the broth during the long boil.
Flour
Thickens the strained broth so it has body when brought to a boil.
Carrots
Add sweetness and body to the broth as they soften during boiling.
Onion
Builds savory depth in the broth as it cooks down.
Toasted bread
Soaks up broth in the tureen, adding texture and substance.

The step that matters

Stirring the flour mixture into the soup. Flour mixed with only cold water first keeps it from clumping. Stirring it into hot soup while adding it gradually and bringing it to a boil lets the starch swell evenly into a smooth, thickened broth.

Swap the tomato

The recipe marks tomato as optional. How well each one fits the dish's main ingredients (turkey, beef, carrot, onion, clove, pepper, flour):

  1. Turnipfits better
  2. Leekfits better
  3. Capsicumfits better
  4. Tomatothe original

Fit is the average pairing score against turkey, beef, carrot, onion, clove, pepper, flour. 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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