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Cream Soup with Parmesan

A creamy soup made with white stock, cream, egg yolks, and Parmesan cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cream and parmesan cheese are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 1,566 recipes. Both carry gamma-decalactone, which smells peach, creamy. The science ↓

Cream Soup with Parmesan

Ingredients

Directions

Make the soup

  1. Heat the white stock in a saucepan.

  2. In a bowl, mix the cream and egg yolks.

  3. Strain the mixture into the stock.

Finish and serve

  1. Cook for 2-3 minutes without boiling.

  2. Season to taste.

  3. Remove from heat.

  4. Add the grated Parmesan.

  5. Serve.

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 + parmesan cheesetop 17% of all pairs
    Smell alikelow
    Cooked together1,566 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

  2. Egg + parmesan cheesetop 18% of all pairs
    Smell alikemoderate
    Cooked together3,368 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and egg barely smell alike, yet cooks put them together in 42,166 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

White stock
Forms the liquid base of the soup and carries its main flavour.
Cream
Adds richness and a smooth, silky body to the soup.
Egg yolks
Thicken the soup gently with heat and add richness.
Grated parmesan cheese
Adds savoury, salty depth and aroma to the finished soup.

The step that matters

Cook for 2-3 minutes without boiling. Egg yolks thicken through gentle heat. If the soup boils, the proteins in the yolks scramble, leaving a grainy texture instead of a smooth, creamy one.

“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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