Name: Cream of Bean Soup
Ingredients: beans; hot cream; chopped parsley

Why it works: Beans and parsley match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and cooks put them together in 1,376 recipes. Both carry linalool, which smells floral, citrus. The science ↓

Cream of Bean Soup

Ingredients

beans
hot cream
chopped parsley

Directions

Prepare the beans as you would for soup.
Leave out the meat, butter, flour, and tomatoes.
Mix the beans with one-fifth part or less of hot cream before serving.
Add plenty of chopped parsley.

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.

Beans + parsleytop 8% of all pairs

Smell alikestrong

Cooked together1,376 recipes

Shared aroma: linalool (floral, citrus).
Beans + creamtop 24% of all pairs

Smell alikemoderate

Cooked together1,341 recipes

Shared aroma: 2-heptanol (bitter, floral).
Cream + parsleytop 29% of all pairs

Smell alikelow

Cooked together6,392 recipes

Shared aroma: octanal (fat, soap).