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Soup

Turkey Soup

A soup made from cold roast turkey, veal stock, spices, rice flour thickener, and croutons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Turkey Soup

Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Turkey Soup

Ingredients

Directions

Make the stock

  1. Trim off all the meat from the turkey and break up the bones.

  2. Put the bones into a saucepan and cover them with 2 quarts of veal stock.

  3. Add coarse sea salt and cayenne pepper to taste.

  4. Boil gently for 1 hour, then strain and skim the stock.

Finish the soup

  1. Add the turkey meat to the strained stock and simmer gently.

  2. Dissolve 1 tablespoon of rice flour in a little cold milk and add it to the soup.

  3. Bring the soup to a boil, taste for seasoning, and serve with croutons.

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. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Pepper + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Turkey + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together281 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Turkey + peppertop 15% of all pairs
    Smell alikemoderate
    Cooked together1,636 recipes

    Shared aroma: myristicin (spice, warm).

Flour and milk barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Remains of a cold roast turkey
Provides the meat that gives the soup its body and main flavor.
Veal stock
Forms the liquid base and carries the flavor of the soup.
Rice flour
Thickens the soup slightly when stirred in and brought to a boil.

The step that matters

Adding the rice flour mixture. Rice flour must be dissolved in cold milk first so it does not clump. Bringing the soup to a boil after adding it lets the starch swell and thicken the liquid.

“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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