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Dauphin Soup

A soup made with lard, ham, veal, onions, carrot, parsnip, broth, bread from roasted fowl, egg yolks, and sweet almonds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Carrot and parsnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,097 recipes. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Dauphin Soup

Ingredients

Directions

Prepare the base

  1. In a saucepan, add a few dices of lard, diced ham, diced veal, diced onions, carrot, and parsnip.

  2. Cook over medium heat until it begins to brown.

  3. Add weak broth or boiling water and simmer until the meat is cooked.

Make the thickening

  1. Pound the bread from the roasted fowl, yolks of hard-boiled eggs, and sweet almonds together.

  2. Strain the broth.

  3. Soak the bread mixture in the broth until tender.

  4. Warm the broth without boiling and mix with the soaked bread to achieve a thick consistency.

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 + parsniptop 1% of all pairs
    Smell alikestrong
    Cooked together1,097 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  2. Parsnip + almondtop 6% of all pairs
    Smell alikestrong
    Cooked together33 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Onion + parsniptop 9% of all pairs
    Smell alikestrong
    Cooked together1,054 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

Bread from a roasted fowl
Soaks up broth and, pounded, forms the body that thickens the soup.
Yolks of hard-boiled eggs
Add richness and help bind the pounded mixture into a smooth thickening.
Sweet almonds
Pounded into the mixture to add fat, body and a subtle nutty flavour.
Diced veal
Browned with the lard and simmered to give the broth meaty flavour.

The step that matters

Warm the broth without boiling. Boiling after the bread is soaked can break down the thickened texture and make the soup grainy or thin, so gentle heat keeps it smooth and thick.

Swap the almond

How well each one fits the dish's main ingredients (ham, veal, onion, carrot, parsnip, bread, egg):

  1. Beansfits better
  2. Lentilsfits better
  3. Chestnutfits better
  4. Almondthe original

Fit is the average pairing score against ham, veal, onion, carrot, parsnip, bread, egg. 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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