Why it works: Beef and leek work together. They rank in the top 6% of all ingredient pairs, and 659 recipes mention both. Both carry ethyl butyrate, which smells apple, fruity. The science ↓
The recipe
Ingredients
Directions
Make the soup
Stew the fowl, marrow bone, and beef in a pot with enough water to cover them.
Add the white ends of the leeks, cut into pieces.
Finish and serve
Just before serving, add the prunes to the soup.
Serve the soup with the fowl, but do not include the beef or marrow bone.
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 aroma chemistry they share, and how many recipes mention both.
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Beef + leektop 6% of all pairsAroma overlapmoderateMentioned together659 recipes
Shared aroma: ethyl butyrate (apple, fruity).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Fowl
- Provides the main meat and rich flavour as it stews into the broth.
- Marrow bone
- Adds body and richness to the broth as it simmers.
- Beef
- Adds savoury depth to the stock while it stews.
- Leeks
- Contribute a mild onion-like sweetness and aroma to the soup.
- Prunes
- Add sweetness and a soft texture to the finished soup.
“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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