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Soup

Carrot Soup with Stock

A veal stock-based soup with carrots, celery, and rice, seasoned with pepper and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Carrot Soup with Stock

Ingredients

Directions

  1. In a soup kettle, combine the knuckle of veal and cold water.

  2. Add the finely-sliced carrots and celery.

  3. Bring to a boil and simmer for 2.5 hours.

  4. Stir in the rice and continue to boil for 1 hour.

  5. Season with pepper and coarse sea salt before serving.

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. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

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

  4. Carrot + ricetop 7% of all pairs
    Smell alikestrong
    Cooked together2,477 recipes

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

  5. Celery + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together2,169 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Knuckle of veal
Releases gelatin and savory flavor into the cooking water, giving the broth body.
Carrots
Provide sweetness and color, and their pectin helps thicken the soup as they break down.
Celery
Adds aromatic, savory flavor to the broth as it simmers.
Rice
Releases starch as it cooks, thickening the soup and adding body.

The step that matters

Stir in the rice and continue to boil for 1 hour. Rice can stick to the bottom of the kettle and scorch if the soup is not stirred regularly, and it keeps absorbing liquid, so it can over-thicken the soup if cooked too long.

Swap the celery

How well each one fits the dish's main ingredients (veal, carrot, rice, pepper):

  1. Parsleyfits about as well
  2. Celerythe original
  3. Turmericfits about as well
  4. Marjoramfits about as well

Fit is the average pairing score against veal, carrot, rice, pepper. 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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