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Vegetable Oyster Soup

A soup made from vegetable oysters, sweet corn, Nuttolene, and water, seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Oyster and corn work together. They rank in the top 24% of all ingredient pairs, and cooks put them together in 250 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Vegetable Oyster Soup

Ingredients

Directions

Prepare the base

  1. Cook the vegetable oysters until tender, then remove the gills and press them through a colander.

  2. Rub the sweet corn through the colander.

  3. Rub the Nuttolene through a fine sieve.

Make the soup

  1. Mix the corn and Nuttolene together, then add the pressed oysters.

  2. Add the cooking liquid from the oysters and enough water to achieve a soup consistency.

  3. Season with coarse sea salt to taste.

  4. Heat for 30 to 60 minutes.

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. Oyster + corntop 24% of all pairs
    Smell alikemoderate
    Cooked together250 recipes

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

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

What each ingredient does

Vegetable oysters
Provide the main body and delicate flavor of the soup once pressed through the colander.
Sweet corn
Adds sweetness and body when rubbed through the colander into the soup.
Nuttolene
Adds richness and a smooth, creamy texture when rubbed through a fine sieve.

The step that matters

Rub the Nuttolene through a fine sieve. Pressing the Nuttolene through a fine sieve breaks it into a smooth purée and removes fibers and lumps, so the soup stays silky rather than gritty.

“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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