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Vegetable Soup

A simple soup made with stock, mixed vegetables, salt, pepper, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Vegetable Soup

Why it works: Pepper and sugar are a kitchen classic. They rank in the top 32% of all ingredient pairs, and cooks put them together in 19,401 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Vegetable Soup

Ingredients

Directions

  1. Add the mixed vegetables to the stock.

  2. Simmer until the vegetables are tender but not mushy.

  3. Season with salt, pepper, and sugar.

  4. Serve without straining.

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. Pepper + sugartop 32% of all pairs
    Smell alikelow
    Cooked together19,401 recipes

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

Pepper and sugar barely smell alike, yet cooks put them together in 19,401 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

Mixed vegetables
Provide the main body, texture and flavour of the soup once simmered until tender.
Common stock
Forms the liquid base that carries the flavour of the soup.
Sugar
Adds a touch of sweetness to balance the seasoning.

The step that matters

Simmer until tender but not mushy. Vegetables keep cooking in hot liquid after they leave the heat, so simmering too long breaks down their cell walls and turns them soft and mushy. Checking for tenderness during simmering keeps their shape and texture.

“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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