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Another Carrot Soup

A soup made from carrots, butter, and seasoned stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Carrot and butter are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 10,083 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Another Carrot Soup

Ingredients

Directions

Prepare

  1. Wash, scrape, and slice the carrots.

  2. In a stewpan, melt the butter and add the carrots.

  3. Cover and stew until soft enough to press through a sieve.

Make the soup

  1. Add the carrot pulp to enough well-seasoned stock to achieve a cream-like thickness.

  2. Boil for 20-30 minutes.

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 + buttertop 24% of all pairs
    Smell alikemoderate
    Cooked together10,083 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Carrots
Provide the main body, sweetness and earthy flavour of the soup once cooked and pressed.
Butter
Adds richness and carries flavour while the carrots soften gently in the pan.
Stock
Supplies the liquid that thins the carrot pulp to a smooth, cream-like consistency.

The step that matters

Stewing the carrots until soft. The carrots must be cooked until fully soft so they press through a sieve smoothly. Under-cooked pieces leave a grainy texture, while covering the pan traps steam that softens them evenly.

“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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