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Carrot Soup with Rice

A creamy carrot soup flavored with stock, milk, and rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 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 cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Carrot Soup with Rice

Ingredients

Directions

Prepare the vegetables

  1. Cut all the vegetables into small pieces.

  2. Cook the vegetables in hot butter for 10 to 15 minutes without browning.

Make the soup

  1. Add the stock and simmer until the vegetables are tender, about 40 minutes.

  2. Rub the mixture through a fine sieve back into the stewpan.

  3. Add the milk, salt, pepper, and a little nutmeg, then bring to a boil.

  4. Mix the cornflour with a small quantity of stock or milk, pour it into the soup, and stir for a few minutes.

  5. Add a pinch of sugar, the cream, and the cooked rice, 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.

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 + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Carrot + leektop 3% of all pairs
    Smell alikestrong
    Cooked together1,310 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Celery + leektop 4% of all pairs
    Smell alikestrong
    Cooked together1,093 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Onion + leektop 4% of all pairs
    Smell alikestrong
    Cooked together1,326 recipes

    Shared aroma: ethyl butyrate (apple, fruity).

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

Carrots
Provide the main body and sweet flavour of the soup once cooked and puréed.
Butter
Softens the vegetables in fat, carrying flavour without browning them.
White stock
Supplies the liquid that cooks the vegetables until tender and forms the soup base.
Milk
Adds creaminess and softens the soup's flavour once added near the end.
Cornflour
Thickens the soup as its starch swells when heated with liquid.
Cream
Adds richness and a smooth, velvety texture.

The step that matters

Cook the vegetables without browning. Gentle heat keeps the butter and vegetables pale, so the soup stays delicately sweet instead of taking on bitter, toasted flavours.

Swap the onion

How well each one fits the dish's main ingredients (milk, carrot, celery, leek, butter, cream, rice):

  1. Potatofits better
  2. Parsnipfits better
  3. Turnipfits better
  4. Onionthe original

Fit is the average pairing score against milk, carrot, celery, leek, butter, cream, rice. 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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