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Ceeam Salmon Soup

A creamy soup made with salmon, milk, onion, bay leaf, flour, butter, and served with croutons.

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 ↓

Ceeam Salmon Soup

Ingredients

Directions

Prepare the salmon

  1. Remove oil, skin, and bones from the salmon and mash it into a paste.

Make the soup

  1. Scald the milk with the onion slice and bay leaf.

  2. Add the salmon to the milk.

  3. Mix the flour and butter to a cream and stir into the soup.

Serve

  1. Serve with croutons.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

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

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

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Salmon
Provides the main body and flavor of the soup.
Milk
Forms the liquid base of the soup and carries the salmon.
Flour
Thickens the soup slightly as it combines with the butter.
Butter
Adds richness and helps the flour blend smoothly into the soup.

The step that matters

Mix the flour and butter to a cream and stir into the soup.. Flour clumps if added directly to hot liquid. Blending it with softened butter first lets it disperse evenly, so the soup thickens smoothly without lumps.

Swap the onion

How well each one fits the dish's main ingredients (salmon, milk, flour, butter):

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

Fit is the average pairing score against salmon, milk, flour, butter. 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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