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Cauliflower Soup

A creamy cauliflower soup made with cauliflower, rice, tapioca, cream, milk, stock, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Cauliflower Soup

Why it works: Nutmeg and pepper 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 ↓

Cauliflower Soup

Ingredients

Directions

Prepare the cauliflower

  1. Wash and trim the cauliflowers.

  2. Cook them in salted water until tender.

  3. Drain and keep the water.

Make the soup

  1. Bring the reserved water to a boil.

  2. Stir in the crushed tapioca.

  3. Simmer for 20 minutes.

  4. Mix the ground rice with a little cold milk.

  5. Boil the remaining milk with the stock.

  6. Stir in the ground rice and cook for a few minutes while stirring.

  7. Add the cauliflower water.

Season and finish

  1. Season with salt, pepper, and grated nutmeg to taste.

  2. Bring to a boil.

  3. Stir in the cream.

  4. Heat gently without boiling again.

  5. The puree is now ready to 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. Nutmeg + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  2. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

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

  4. Cauliflower + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together1,113 recipes

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

  5. Cauliflower + nutmegtop 9% of all pairs
    Smell alikestrong
    Cooked together126 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

Cauliflower
Forms the bulk of the soup and gives it its main vegetable flavor and body.
Ground rice
Its starch thickens the liquid as it cooks, giving the soup body.
Crushed tapioca
Its starch adds further thickening, helping the soup become smooth and substantial.
Cream
Adds richness and a silky, smooth mouthfeel to the finished soup.
White stock
Serves as the savory liquid base that carries the soup's flavor.
Milk
Adds liquid and mild sweetness, contributing to a creamy texture.

The step that matters

Stirring in the cream and heating gently. Cream can curdle or separate when kept at a hard boil for too long. Heating it gently keeps the soup smooth and creamy.

Swap the cauliflower

How well each one fits the dish's main ingredients (rice, cream, sugar, nutmeg, milk, pepper):

  1. Capsicumfits better
  2. Potatofits better
  3. Sweet potatofits better
  4. Cauliflowerthe original

Fit is the average pairing score against rice, cream, sugar, nutmeg, milk, pepper. 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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