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Cream of Corn Soup with Timbale and Crouton Sticks

Creamy corn soup served with crouton sticks and a pepper timbale.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cream of Corn Soup with Timbale and Crouton Sticks

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Make the soup

  1. In a pot, melt butter over medium heat and sauté the chopped onion until translucent.

  2. Add corn kernels and vegetable broth; bring to a boil.

  3. Reduce heat and simmer for 15 minutes.

  4. Blend the mixture until smooth, then stir in heavy cream.

  5. Season with salt and pepper to taste.

Make the timbale and serve

  1. For the timbale, place chopped pepper in the bottom of a mold, pour in the soup mixture, and chill until set.

  2. Serve the soup hot with crouton sticks on the side.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Corn + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  4. Corn + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked together4,205 recipes

    Shared aroma: hexanal (green, grassy).

  5. Corn + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together7,345 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

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

What each ingredient does

Corn kernels
Provide the main body of sweetness and the corn flavour that defines the soup.
Vegetable broth
Supplies the liquid that cooks the corn and sets the soup's thinness before blending.
Heavy cream
Adds fat that gives the blended soup a smooth, rich, velvety texture.
Onion
Softens and sweetens during sautéing, building the savoury base flavour.
Butter
Carries the onion's flavour and adds richness when used to sauté.

The step that matters

Blend the mixture until smooth, then stir in heavy cream. Blending fully breaks down the corn and onion into a smooth purée; adding cream after blending keeps it from being overworked or separating during the boil, which is why cream goes in last.

Swap the onion

How well each one fits the dish's main ingredients (corn, cream, butter, pepper):

  1. Capsicumfits better
  2. Potatofits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against corn, cream, butter, 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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