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Veal Soup

A hearty veal soup made with bone, water, rice, potato, onion, egg, milk, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Potato and onion are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Veal Soup

Ingredients

Directions

Make the broth

  1. Place the veal soup bone in a pot with 1 gallon of cold water.

  2. Skim the surface as it comes to a boil.

  3. After boiling for 1 hour, season with salt, pepper, and celery seed.

Add the vegetables and grain

  1. Add the rice, potato, and onions, and boil for an additional 30 minutes.

Finish and serve

  1. Before serving, stir in the beaten egg, milk, and flour.

  2. Bring to a boil again and 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. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Pepper + celerytop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

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

  3. Celery + potatotop 7% of all pairs
    Smell alikemoderate
    Cooked together2,047 recipes

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

  4. Rice + potatotop 7% of all pairs
    Smell alikestrong
    Cooked together851 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Celery + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Rice
Thickens the broth slightly as it cooks and adds body to the soup.
Potato
Releases starch into the broth, adding body and a mild, filling texture.
Egg
Thickens the soup when stirred in and gives it a richer, silkier texture.
Flour
Stabilizes the milk and egg mixture and helps thicken the soup.
Milk
Adds creaminess and softens the flavor of the broth.

The step that matters

Stirring in the egg, milk, and flour. Adding the egg to boiling liquid can scramble it. Combining it with milk and flour first, and keeping the heat gentle, helps it blend smoothly and thicken without curdling.

Swap the onion

How well each one fits the dish's main ingredients (veal, pepper, celery, rice, potato, egg, milk):

  1. Carrotfits better
  2. Capsicumfits better
  3. Asparagusfits better
  4. Onionthe original

Fit is the average pairing score against veal, pepper, celery, rice, potato, egg, 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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