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Asparagus Soup

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Asparagus Soup

Why it works: Asparagus and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 1,968 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Asparagus Soup

Ingredients

Directions

  1. Remove the tough ends from the asparagus heads.

  2. Pulp half of the asparagus heads through a sieve.

  3. Add the pulped asparagus to a pot with water and bring to a boil.

  4. When the soup is nearly ready, add the remaining asparagus heads cut into pieces.

  5. Season with salt and pepper to taste.

  6. Serve hot.

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. Asparagus + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together1,968 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

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