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Carrot Soup Puree, German Style

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Carrot Soup Puree, German Style

Ingredients

Directions

Prepare

  1. Prepare the carrots as in the previous recipe.

  2. Once moisture is reduced, add 2 quarts of broth and the bread crumbs.

Make the soup

  1. Cook slowly until the carrots are thoroughly done.

  2. Stir in 2 quarts of cream sauce; if too thick, add more broth.

  3. After 15 minutes, strain through a fine sieve.

  4. Return to heat to keep warm, then add a piece of butter and season to taste.

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

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

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

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

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

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

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 (in the method)
Form the main body and sweet flavour of the soup as they cook down.
Bread crumbs
Thicken the soup and give it body as they absorb liquid.
Cream sauce
Adds richness and smoothness to the finished soup.
Broth
Provides the liquid base and carries the flavour of the soup.

The step that matters

Cook slowly until the carrots are thoroughly done. Carrots must be fully softened so they purée smoothly when strained. Cooking them gently prevents scorching on the pan base and keeps the flavour mild and even.

“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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