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Soup

Puree of Carrots

A carrot puree soup with onion, tomatoes, stock, French roll, and fried croutons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Carrot and tomato match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,606 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Puree of Carrots

Ingredients

Directions

Prepare

  1. Grate the carrot and finely chop the onion.

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

Make the soup

  1. Stew until thoroughly cooked.

  2. Stir the mixture into heated stock and skim off excess fat.

  3. Season well and crumble the French roll into the soup.

  4. Bring to a boil and serve with fried croutons.

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

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

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

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

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

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

  4. Tomato + beeftop 8% of all pairs
    Smell alikemoderate
    Cooked together5,448 recipes

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

  5. Onion + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 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
Grated carrot adds body, sweetness and colour to the soup.
Red onion
Chopped onion softens during stewing and adds savoury depth to the base.
Tomatoes
Stewed tomatoes add acidity and body to the soup.
Clear stock
Stock forms the liquid base that carries all the flavour of the soup.
French roll
Crumbled bread thickens the soup and gives it a softer, fuller texture.

The step that matters

Stew until thoroughly cooked. The vegetables must soften completely in the covered pot so they break down and blend smoothly into the stock. Undercooked carrot and onion leave a grainy texture and raw, sharp flavour.

Swap the carrot

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

  1. Potatofits better
  2. Okrafits about as well
  3. Capsicumfits about as well
  4. Carrotthe original

Fit is the average pairing score against onion, tomato, beef. 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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