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Graham Soup

A vegetable soup with onions, carrots, turnips, cabbage, celery, tomatoes, herbs, butter, milk, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Graham Soup

Ingredients

Directions

Make the soup

  1. Combine the chopped onions, carrots, turnips, and 3 quarts of water in a large pot.

  2. Bring the mixture to a simmer and cook gently for 30 minutes.

  3. Add the chopped cabbage and continue to simmer for another 15 minutes.

  4. Stir in the stewed tomatoes and sweet herbs and boil for an additional 20 minutes.

  5. Strain the soup through a colander back into the pot.

Finish and serve

  1. Stir in the butter, pepper, salt, and thickened milk.

  2. Bring the soup to a boil.

  3. Serve.

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 + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + cabbagetop 2% of all pairs
    Smell alikestrong
    Cooked together897 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Celery + tomatotop 4% of all pairs
    Smell alikemoderate
    Cooked together3,377 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Milk
Thickened with corn flour, it adds creaminess and body to the finished soup.
Stewed tomatoes
Add acidity and a rich, tangy flavour to the broth.
Butter
Adds fat and a smooth, rounded richness to the soup.
Onions
Build the aromatic base and savoury sweetness of the broth.
Carrots
Add natural sweetness and body as they soften in the broth.

The step that matters

Thickening the milk with corn flour. Corn flour must be fully blended into the milk before it goes in, and the soup should be brought to a boil after adding it. Starch only thickens once heated, and lumps form if it is added to hot liquid unmixed.

Swap the cabbage

How well each one fits the dish's main ingredients (onion, carrot, turnip, celery, tomato, butter, milk):

  1. Leekfits better
  2. Potatofits better
  3. Parsnipfits better
  4. Cabbagethe original

Fit is the average pairing score against onion, carrot, turnip, celery, tomato, butter, milk. 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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