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Another White Soup

A clear soup made from veal, fowl, onions, and cream, finished with beaten egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Onion and parsley are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 25,843 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Another White Soup

Ingredients

Directions

Make the broth

  1. In a large pot, boil the water with veal, fowl, whole white pepper, mace, and onions for 3 hours.

  2. Strain the soup and return it to the pot to heat.

Finish the soup

  1. Just before serving, gradually stir in the cream mixed with the beaten egg yolks.

  2. Do not let the soup boil after adding the cream and eggs to prevent curdling.

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. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. White pepper + macetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,695 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  3. White pepper + parsleytop 14% of all pairs
    Smell alikelow
    Cooked together1,451 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  4. Mace + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together4,268 recipes

    Shared aroma: myristicin (spice, warm).

  5. Mace + oniontop 17% of all pairs
    Smell alikelow
    Cooked together7,078 recipes

    Shared aroma: eugenol (clove, spicy).

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

What each ingredient does

Veal
Gives the broth its meaty body and rich flavour as it simmers.
Egg yolks
Thicken the soup gently and add richness when stirred in off the heat.
Cream
Adds fat and a smooth, silky texture to the finished soup.

The step that matters

Do not let the soup boil after adding the cream and eggs. Egg yolks coagulate and can curdle when overheated, leaving a grainy texture. Keeping the soup below a boil after they go in keeps it smooth and thickened.

Swap the onion

How well each one fits the dish's main ingredients (veal, white pepper, mace, parsley, cream, egg):

  1. Carrotfits better
  2. Shallotfits better
  3. Potatofits better
  4. Onionthe original

Fit is the average pairing score against veal, white pepper, mace, parsley, cream, 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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