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Soup

Potage a LA Crecy

A carrot soup made by boiling carrots, puréeing them, and mixing with stock, butter, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 10,172 recipes mention both. Both carry myristicin, which smells spice, warm. The science ↓

The recipe

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare the carrots

  1. Boil enough carrots in salted water or broth until thoroughly cooked.

  2. Drain the carrots and pass them through a sieve to create a puree.

  3. Mix the carrot puree with enough stock to achieve a slightly thinner consistency than desired for the soup.

Thicken and combine

  1. Melt butter in a saucepan and gradually work in flour.

  2. Stir in the carrot puree, mixing continuously until well combined.

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 aroma chemistry they share, and how many recipes mention both.

  1. Carrot + celerytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together10,172 recipes

    Shared aroma: myristicin (spice, warm).

  2. Carrot + parsleytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together8,053 recipes

    Shared aroma: myristicin (spice, warm).

  3. Parsley + celerytop 2% of all pairs
    Aroma overlapstrong
    Mentioned together6,805 recipes

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

  4. Pepper + parsleytop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34,118 recipes

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

  5. Pepper + celerytop 3% of all pairs
    Aroma overlapstrong
    Mentioned together16,001 recipes

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

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

What each ingredient does

Carrots
Provide the main flavour, colour and body of the soup once pureed.
Butter
Adds richness and carries flavour in the roux base.
Flour
Thickens the soup by forming a roux with the butter.
Stock
Thins the puree to the desired soup consistency and adds savoury depth.

The step that matters

Working the flour into the butter. Flour must be stirred into melted butter gradually so starch granules separate and hydrate evenly. Adding it all at once forms lumps that stay in the soup, and continuous mixing when the puree goes in keeps the texture smooth.

“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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