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Soupe Blanche

A light white soup made with celery, stock, young fowl, eggs, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Soupe Blanche

Ingredients

Directions

  1. Slice the celery thinly and stew in butter until tender.

  2. Add the cooked celery to stock with a young fowl, coarse sea salt, and spice.

  3. Once well cooked, stir in the yolks of two eggs before serving.

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. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Celery + buttertop 25% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Celery + eggtop 34% of all pairs
    Smell alikelow
    Cooked together6,334 recipes

    Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Celery
Provides the main vegetable flavour and body as it softens in butter and stock.
Butter
Carries flavour and softens the celery gently before it goes into the stock.
Young fowl
Contributes meat flavour and richness to the stock as it cooks.
Egg yolks
Thicken the soup and add richness when stirred in at the end.

The step that matters

Stirring in the egg yolks. Egg yolks thicken through gentle heat; if the soup is too hot or boils after adding them, they can scramble and turn grainy. Stir them in off the heat or at a low simmer.

Swap the celery

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

  1. Nutmegfits better
  2. Parsleyfits better
  3. Capersfits better
  4. Celerythe original

Fit is the average pairing score against butter, 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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