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Parsnip Soup Wire Basket

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Parsley and spinach match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 1,025 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

Parsnip Soup Wire Basket

Ingredients

Directions

  1. Crisp the parsley in a frying pan, then dry it before the fire.

  2. For the soup, use a wire basket for convenience.

  3. To make parsley juice, wash and dry young parsley, pound the leaves to extract juice, and warm it in a bain-marie.

  4. If parsley is unavailable, tie parsley seeds in muslin and boil for 10 minutes; use this water to make melted butter and add minced boiled spinach.

  5. To preserve parsley, wash it, boil in salted water for 2-3 minutes, drain, and dry in front of the fire.

  6. Store dried parsley in bottles in a dry place; rehydrate with warm water when needed.

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. Parsley + spinachtop 5% of all pairs
    Smell alikestrong
    Cooked together1,025 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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