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Soup

Puree of Carrots

A carrot puree soup made with stock, onions, tomatoes, and croutons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Carrot and pepper match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 14,555 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Puree of Carrots

Ingredients

Directions

Prepare the vegetables

  1. Grate the carrot and finely chop the onion.

  2. Skin the tomatoes and add all vegetables to a covered pot with a little beef dripping.

Cook and finish the soup

  1. Stew the mixture until thoroughly cooked.

  2. Stir the cooked vegetables into the heated stock.

  3. Skim off excess fat, season with salt and pepper, and crumble the French roll into the soup.

  4. Bring to a boil and serve over fried croutons in a tureen.

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. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

  2. Carrot + tomatotop 6% of all pairs
    Smell alikestrong
    Cooked together3,606 recipes

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

  3. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  4. Onion + beeftop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

  5. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

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

What each ingredient does

Carrot
Adds sweetness, body and colour to the soup as it breaks down.
Red onion
Builds savoury depth and aroma as it softens during stewing.
Tomatoes
Contribute acidity and moisture that help form the soup's base.
Clear stock
Forms the liquid base that carries the flavour of the soup.
French roll
Crumbled into the soup, it thickens the liquid and adds body.

The step that matters

Stew the mixture until thoroughly cooked. Stewing softens the vegetables fully and draws out their sweetness; if they are under-cooked, the soup tastes raw and has a coarse texture when blended into the stock.

Swap the onion

How well each one fits the dish's main ingredients (carrot, tomato, beef, pepper):

  1. Capsicumfits better
  2. Potatofits better
  3. Onionthe original
  4. Spinachfits about as well

Fit is the average pairing score against carrot, tomato, beef, 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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