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Asparagus Soup

A soup made from boiled asparagus and thickened with rich sweet cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Asparagus Soup

Why it works: Asparagus and cream work together. They rank in the top 22% of all ingredient pairs, and cooks put them together in 838 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Asparagus Soup

Ingredients

Directions

  1. Boil the asparagus pieces in water with a little salt until tender.

  2. Add rich sweet cream to thicken the soup.

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. Asparagus + creamtop 22% of all pairs
    Smell alikemoderate
    Cooked together838 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Asparagus
Provides the main vegetable flavour and body of the soup.
Rich sweet cream
Adds fat and richness, and thickens the soup as it is added.

“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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