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Carrot Soup Puree, German Style

A creamy carrot soup made with broth, bread crumbs, cream sauce, and vermicelli.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Carrot and pepper match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 14,555 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Carrot Soup Puree, German Style

Ingredients

Directions

Prepare

  1. Prepare the carrots as directed in No. 396.

  2. Add 2 quarts of broth and the bread crumbs to the carrots.

  3. Cook slowly until the carrots are thoroughly done.

Make the soup

  1. Stir in 2 quarts of cream sauce, adding more broth if too thick.

  2. After 15 minutes, rub the mixture through a fine sieve.

  3. Return to the heat to keep warm, then add a piece of butter.

  4. Season with salt and pepper to taste.

Serve

  1. Before serving, add cooked Vermicelli or noodles.

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

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

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Sauce and butter barely smell alike, yet cooks put them together in 15,338 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

Carrots
Form the main body and sweet, earthy flavor of the soup.
Bread crumbs
Thicken the soup and give it body as they soften in the broth.
Cream sauce
Adds richness and a smooth, creamy texture to the soup.
Butter
Adds fat for a rounder mouthfeel and a glossy finish.

The step that matters

Rub the mixture through a fine sieve. Sieving breaks down the cooked carrots and bread into a smooth purée. Skipping or rushing this leaves fibrous bits, so the texture stays grainy rather than silky.

Swap the carrot

How well each one fits the dish's main ingredients (bread, cream, sauce, butter, pepper):

  1. Capsicumfits better
  2. Potatofits better
  3. Tomatofits better
  4. Carrotthe original

Fit is the average pairing score against bread, cream, sauce, butter, 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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