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Salmon Soup

A soup made with canned salmon, water, hot milk, butter, salt, pepper, and optional oyster crackers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Salmon Soup

Ingredients

Directions

Make the soup

  1. Simmer the salmon and water for 15 minutes.

  2. Strain the mixture.

  3. Add the hot milk.

  4. Season with salt, pepper, and butter.

  5. Remove any scum that forms while cooking.

Thicken and serve

  1. Finely crush a few oyster crackers.

  2. Add the crushed crackers for thickness.

  3. Serve very hot.

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

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

  2. Salmon + oystertop 8% of all pairs
    Smell alikemoderate
    Cooked together672 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Butter + oystertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  4. Salmon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together4,481 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  5. Salmon + milktop 16% of all pairs
    Smell alikelow
    Cooked together1,577 recipes

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

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

What each ingredient does

Salmon
Provides the main flavour and flaked body of the soup.
Milk
Adds creamy richness and a smooth, full body.
Butter
Adds fat for richness and a silkier mouthfeel.
Oyster crackers
Their starch thickens the liquid as they soften and dissolve.

The step that matters

Add the crushed crackers for thickness. Crackers must be finely crushed so they dissolve into the hot liquid. Their starch swells and thickens the broth evenly. Larger pieces stay soggy and gritty instead of thickening the soup.

“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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