Why it works: Butter and parsley are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 28,563 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓
Noodle Soup
Ingredients
Directions
Add the water from boiling the noodles to a pot.
Stir in the butter used for sautéing the breadcrumbs.
Add the chopped parsley and cooked noodles.
Season with coarse sea salt to taste.
Serve hot.
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.
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Butter + parsleytop 15% of all pairsSmell alikemoderateCooked together28,563 recipes
Shared aroma: trans-2-hexenal (green, leafy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Butter
- Adds richness and a rounded, savoury flavour to the broth.
- Cooked noodles
- Provide the body and chew of the soup.
- Chopped parsley
- Adds fresh, green aroma to the 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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