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Iced Soup

A chilled veal and ham soup with vegetables and beans, served cold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 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 ↓

Iced Soup

Ingredients

Directions

Make the stock

  1. Stew the veal and ham in 1 quart of water for 6 hours.

  2. Add the onion, bay leaves, carrot, turnip, parsley, celery, and spices.

  3. Season with salt and pepper.

  4. Stew for an additional 2 hours.

  5. Strain the soup.

  6. Skim the soup well to keep it clear.

Add vegetables and chill

  1. Cut the beans small.

  2. Boil the beans with the peas in the soup for 30 minutes.

  3. Cut small balls from the carrot.

  4. Add the carrot balls before serving.

  5. Chill the soup in a basin filled with rough ice.

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

    Shared aroma: coumarin (sweet, hay).

  4. Turnip + beanstop 3% of all pairs
    Smell alikestrong
    Cooked together400 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Carrot + beanstop 4% of all pairs
    Smell alikestrong
    Cooked together1,443 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

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

What each ingredient does

Veal
Releases flavour and body into the water during long stewing, giving the soup its base.
Ham
Adds savoury, salty flavour to the stock as it stews.
Peas
Soften during boiling and add body and mild sweetness to the soup.
Beans
Soften during boiling and add body and texture to the soup.

The step that matters

Skim the soup well. Fat and fine particles rise to the surface as stock simmers and can make it cloudy and greasy. Skimming thoroughly keeps the soup clear.

Swap the peas

How well each one fits the dish's main ingredients (veal, ham, onion, carrot, turnip, celery, beans):

  1. Lentilsfits better
  2. Chestnutfits better
  3. Chickpeafits better
  4. Peasthe original

Fit is the average pairing score against veal, ham, onion, carrot, turnip, celery, beans. 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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