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Veal Soup

A soup made from veal neck and shanks, simmered with water, parsley, onion, asparagus, and thickened with egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Parsley and asparagus match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and cooks put them together in 566 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Veal Soup

Ingredients

Directions

  1. Boil the veal and veal shanks in 2 quarts of water.

  2. Add chopped parsley, onion, and asparagus.

  3. Strain the mixture.

  4. Thicken the soup with the egg yolks.

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. Parsley + asparagustop 8% of all pairs
    Smell alikestrong
    Cooked together566 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Onion + asparagustop 9% of all pairs
    Smell alikestrong
    Cooked together1,212 recipes

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

  4. Asparagus + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together1,338 recipes

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

  5. Veal + oniontop 17% of all pairs
    Smell alikelow
    Cooked together6,841 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Veal
Provides the main meat flavor and body to the broth as it simmers.
Veal shanks
Add collagen-rich connective tissue that gives the broth body and richness.
Egg yolks
Thicken the strained soup and add richness through their proteins and fat.
Asparagus
Contributes fresh, vegetal flavor and a light green aroma to the soup.

The step that matters

Thicken the soup with the egg yolks. Egg yolks thicken when heated gently; if the soup is too hot when they are added, they can scramble into specks. Stir steadily and keep the soup below a boil.

Swap the onion

How well each one fits the dish's main ingredients (veal, parsley, asparagus, egg):

  1. Shallotfits better
  2. Leekfits better
  3. Chivefits better
  4. Onionthe original

Fit is the average pairing score against veal, parsley, asparagus, egg. 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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