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Maigre Queens Soup. Potage a LA Reine En Maigre.

A lean soup made with pike, almonds, vegetables, and a creamy almond panade.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 17 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Maigre Queens Soup. Potage a LA Reine En Maigre.

Ingredients

Directions

Prepare the fish and panade

  1. Prepare the pike by skinning and cutting the flesh into large dice.

  2. In a stewpan, melt the butter and cook the pike without burning it; let it cool.

  3. Pound the almonds and soak the roll in cream, then dry it as directed in the Panade article.

  4. Pound the panade and mix it with the pike; pound them together.

Make the soup base

  1. In a clean stewpan, add butter, onions, carrots, turnips, garlic, bay leaf, mace, parsley, young onions, clove, carp pieces, and the pike refuse.

  2. Moisten with bouillon de pois and sweat over low heat.

  3. Once cooked, pass through a towel to moisten the prepared farce, which should be rubbed through a tamis until it has a coulis consistency.

  4. Set the mixture in a bain-marie until ready to serve.

Serve

  1. Fry the diced bread in butter and pour the puree over it.

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. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Turnip + clovetop 6% of all pairs
    Smell alikestrong
    Cooked together2,233 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Pike
Forms the main body of the purée, giving it substance once pounded and rubbed through a tamis.
Roll
Soaked in cream and pounded, it thickens the farce and gives it a smooth, binding texture.
Almonds
Pounded into the farce, they add richness and a creamy, delicate body to the purée.
Cream
Soaks the roll, adding moisture and richness to the panade and the finished purée.
Carp
Simmered with the vegetables, it adds fish flavour and body to the base.
Butter
Enriches the fish and vegetables and gives the fried bread its golden colour and flavour.

The step that matters

Rubbing the farce through a tamis. Pressing the cooked mixture through a fine sieve removes fibres and lumps, producing the smooth coulis texture the soup depends on.

Swap the clove

How well each one fits the dish's main ingredients (butter, almond, cream, onion, carrot, turnip, garlic):

  1. Parsleyfits better
  2. Capersfits better
  3. Celeryfits better
  4. Clovethe original

Fit is the average pairing score against butter, almond, cream, onion, carrot, turnip, garlic. 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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