Skip to main content
Main

Soup a LA Cardinal

A fowl and rice soup with butter, carrots, and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Rice and carrot match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and 2,351 recipes mention both. Both carry 2-nonenal, which smells fatty, green. The science ↓

The recipe

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

  1. In a large pot, boil the fowl in water.

  2. Add the blanched rice, 4 ounces of butter, and sliced carrots.

  3. Season with coarse sea salt and let it boil for 2 hours.

  4. Mix in the remaining 2 ounces of butter.

  5. Skim the soup carefully and serve with the best parts of the fowl.

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 aroma chemistry they share, and how many recipes mention both.

  1. Rice + carrottop 4% of all pairs
    Aroma overlapstrong
    Mentioned together2,351 recipes

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

  2. Rice + buttertop 7% of all pairs
    Aroma overlapstrong
    Mentioned together9,587 recipes

    Shared aroma: gamma-undecalactone (peach, sweet).

  3. Butter + carrottop 14% of all pairs
    Aroma overlapstrong
    Mentioned together10,061 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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

What each ingredient does

Fowl
Provides the meat and the broth base that flavours the whole soup.
Blanched rice
Thickens the soup and adds body as it cooks.
Butter
Adds richness and a silky mouthfeel to the finished broth.

Flavor stand-ins for the carrot

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

  1. Potatobetter flavor fit
  2. Asparagusbetter flavor fit
  3. Tomatobetter flavor fit
  4. Carrotthe original

Fit is the average pairing score against rice, butter. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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.

You might also like

Illustration of Carrot SoupIllustrationCarrot Soup134 recipesIllustration of Rice FrittersIllustrationRice Fritters84 recipesIllustration of Steamed RiceIllustrationSteamed Rice48 recipesIllustration of Rice Griddle CakesIllustrationRice Griddle Cakes28 recipes