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Clear Soup with Rice, or Puree of Carrots

A clear broth soup with rice and a blended carrot puree, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Clear Soup with Rice, or Puree of Carrots

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Make the soup

  1. In a pot, bring the clear broth to a boil.

  2. Add the rice and cook until tender, about 15 minutes.

Make the carrot puree

  1. For the puree, boil the chopped carrots until soft, then blend until smooth.

Season and serve

  1. Season both the soup and puree with salt and pepper to taste.

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. Rice + carrottop 7% of all pairs
    Smell alikestrong
    Cooked together2,477 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Clear broth
Provides the liquid base that the rice cooks in and becomes the soup.
Rice
Absorbs liquid as it cooks, softening and thickening the soup.
Carrots
Softened by boiling and blended into a smooth puree that adds body and natural sweetness.

The step that matters

Cooking the rice until tender. Rice keeps absorbing liquid after it leaves the heat, so stopping too early leaves it firm, while cooking too long turns it mushy and thickens the soup too much.

Swap the carrot

How well each one fits the dish's main ingredients (rice, pepper):

  1. Capsicumfits better
  2. Carrotthe original
  3. Tomatofits about as well
  4. Spinachfits about as well

Fit is the average pairing score against rice, 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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