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Soup

Fowl Soup a LA Richmond

A chicken soup with butter, onion, green pepper, white broth, curry, bouquet garni, Lima beans, green corn, gumbos, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Lima beans and corn work together. They rank in the top 3% of all ingredient pairs, and cooks put them together in 222 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

Fowl Soup a LA Richmond

Ingredients

Directions

  1. In a saucepan, melt butter and fry chicken, onion, and green pepper for 10 minutes.

  2. Add white broth and moisten with diluted curry.

  3. Include bouquet garni, Lima beans, green corn, and gumbos.

  4. Season with salt and pepper, then cook for 35 minutes.

  5. Remove bouquet garni and 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. Lima beans + corntop 3% of all pairs
    Smell alikemoderate
    Cooked together222 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  2. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Pepper + corntop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

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

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  5. Chicken + corntop 11% of all pairs
    Smell alikemoderate
    Cooked together1,666 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Chicken
Provides the main protein and meaty flavour of the soup.
Butter
Fat for frying the chicken, onion, and pepper, building flavour in the base.
White broth
Forms the liquid base of the soup and carries the other ingredients.
Curry powder
Adds aromatic spice that flavours the broth.
Lima beans
Add body and a mild, starchy texture to the soup.

The step that matters

Frying the chicken, onion, and green pepper. Frying in fat until golden browns the surfaces and sweetens the onion, building flavour. Cooking too gently or too briefly leaves the base pale and less flavourful, while overcooking can make the onion bitter.

Swap the onion

How well each one fits the dish's main ingredients (chicken, butter, pepper, lima beans, corn):

  1. Capsicumfits better
  2. Potatofits better
  3. Tomatofits better
  4. Onionthe original

Fit is the average pairing score against chicken, butter, pepper, lima beans, corn. 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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