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Soup a LA Heine

A hearty soup made with ham, fowls, veal, stock, rolls, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 9,057 recipes mention both. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

The recipe

Ingredients

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

Also mentioned in the method: almond

Directions

Start the stock

  1. Cover the bottom of a 4-quart stewpan with ham slices.

  2. Add the cut-up fowls, veal, thyme, parsley, onions, mace, and water.

  3. Cook on a slow stove for 1 hour, ensuring it doesn't catch at the bottom.

  4. After 1 hour, fill the stewpan with stock.

  5. Boil gently for 1 hour.

  6. Remove the fowls.

Make the soup

  1. Pull the meat from the bones.

  2. Pound the meat with almonds until fine.

  3. Transfer the mixture to a 3-quart soup pot.

  4. Add 2 quarts of the stock and the crumb of the rolls.

  5. Boil for 1 hour.

  6. Strain through a tammy.

  7. Add the boiled cream to the soup pot.

  8. Place the soup pot in a stewpan of hot water to keep warm.

  9. Taste and adjust seasoning with salt or a bit of sugar.

Serve

  1. Cut the crusts of the rolls into round pieces.

  2. Place the round pieces in the tureen before adding the soup.

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. Thyme + parsleytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Thyme + macetop 5% of all pairs
    Aroma overlapstrong
    Mentioned together2,113 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  3. Parsley + macetop 5% of all pairs
    Aroma overlapstrong
    Mentioned together4,268 recipes

    Shared aroma: myristicin (spice, warm).

  4. Thyme + oniontop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together11,172 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Parsley + oniontop 6% of all pairs
    Aroma overlapstrong
    Mentioned together25,834 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Fowls
Give the stock body and rich meaty flavor as they simmer.
Veal
Adds gelatin and depth to the stock, giving it body.
Ham
Contributes savory, salty flavor to the stock.
Onions
Slow cooking softens them and adds sweetness and aroma to the soup.
Crumb of french rolls
Soaks up liquid and thickens the soup, adding body.
Cream
Adds richness and a smooth, silky texture.

The step that matters

Adding the boiled cream. Cream can curdle or separate when added to very hot or boiling liquid, so it should be stirred in gently and the soup kept warm rather than boiling once the cream is in.

Flavor stand-ins for the mace

How well each one fits the dish's main ingredients (ham, veal, thyme, parsley, onion, cream):

  1. Marjorambetter flavor fit
  2. Celerybetter flavor fit
  3. Pepperbetter flavor fit
  4. Macethe original

Fit is the average pairing score against ham, veal, thyme, parsley, onion, cream. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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