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Vegetable Marrow Soup

Soup made with vegetable marrow, veal, onion, butter, rice flour, cream, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Vegetable Marrow Soup

Why it works: Pepper and nutmeg match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 13,015 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Vegetable Marrow Soup

Ingredients

Directions

Make the stock

  1. Put the veal and water into a large saucepan and bring to a boil, skimming carefully.

  2. Add the sliced onion and the peeled, sliced vegetable marrow (seeds can remain).

  3. Season with a little nutmeg and 1 teaspoon of sugar; boil gently for 2 hours.

Finish and serve

  1. Strain the soup, rubbing the marrow through a sieve, and return it to the saucepan.

  2. Mix in the rice flour, cream, and butter; allow to boil.

  3. Add pepper and salt to taste, then 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.

Photo for illustrative purposes only · Contact us to use it

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. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Rice + nutmegtop 9% of all pairs
    Smell alikemoderate
    Cooked together1,779 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Rice + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Vegetable marrow
Forms the body of the soup and, when rubbed through a sieve, thickens it with its pulp.
Knuckle of veal
Adds meaty flavour and body to the broth as it simmers.
Rice flour
Thickens the soup and gives it a smooth, body-rich texture.
Cream
Adds richness and a silky mouthfeel to the finished soup.
Butter
Adds fat for richness and a rounded, savoury flavour.
Onion
Contributes savoury aromatic flavour to the broth.

The step that matters

Boil the rice flour mixture gently after adding it. Rice flour thickens as it heats, but the soup can clump or taste raw if it is not stirred in fully before it boils. Stirring while it comes to the boil helps it blend smoothly.

Swap the onion

How well each one fits the dish's main ingredients (veal, butter, rice, flour, cream, pepper, nutmeg):

  1. Leekfits better
  2. Spinachfits better
  3. Potatofits better
  4. Onionthe original

Fit is the average pairing score against veal, butter, rice, flour, cream, pepper, nutmeg. 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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