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Spinach Soup

A creamy spinach soup made with spinach, milk, butter, flour, egg yolk, and cream, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Spinach Soup

Why it works: Spinach and pepper are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,400 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Spinach Soup

Ingredients

Directions

Prepare the spinach

  1. Wash the spinach and cook it without adding water, using the moisture on the leaves.

  2. Add salt and sliced onion, and cook until tender.

  3. Mash the cooked spinach through a strainer or puree sieve.

Make the soup base

  1. Scald the milk in a double boiler.

  2. Melt the butter in a saucepan. Stir in the flour until blended.

  3. Stir the butter and flour mixture into the hot milk and cook for 10 minutes.

Combine and finish

  1. Add 1 cup of the spinach pulp.

  2. Add the yolk of the egg diluted with cream. Cook for an additional 10 minutes.

  3. Season with salt and pepper.

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.

Photo for illustrative purposes only · Contact us to use it

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. Spinach + peppertop 6% of all pairs
    Smell alikemoderate
    Cooked together3,400 recipes

    Shared aroma: nonanal (fat, citrus).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Spinach + oniontop 8% of all pairs
    Smell alikestrong
    Cooked together3,336 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Spinach + flourtop 10% of all pairs
    Smell alikemoderate
    Cooked together1,564 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Spinach
Forms the body and green flavour of the soup once mashed into a pulp.
Butter and flour
Form a roux that thickens the milk into a smooth, creamy soup.
Milk
Provides the liquid base and creamy richness of the soup.
Egg yolk
Enriches and further thickens the soup as it cooks gently with the cream.

The step that matters

Adding the egg yolk diluted with cream. Egg yolk can curdle or scramble if it meets very hot liquid directly. Diluting it with cream first and cooking gently helps it blend in smoothly and thicken the soup without graininess.

Swap the onion

How well each one fits the dish's main ingredients (spinach, milk, butter, flour, egg, cream, pepper):

  1. Asparagusfits better
  2. Chivefits better
  3. Potatofits better
  4. Onionthe original

Fit is the average pairing score against spinach, milk, butter, flour, egg, cream, pepper. 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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