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Soup

Soups, Sauces, Broths, &C

A soup thickened with flour, optionally flavored with cow-heel, pig's feet, or pork rinds.

From an old cookbook · modernised transcription
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Why it works: Flour and pork are a kitchen classic. They rank in the top 27% of all ingredient pairs, and cooks put them together in 11,187 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Soups, Sauces, Broths, &C

Ingredients

Directions

  1. Mix 2 teaspoons of flour with 1 to 2 cups of the soup until smooth.

  2. Stir the mixture into the soup 10 to 15 minutes before serving.

  3. Add pieces of cow-heel, pig's feet, or fresh pork rinds for extra flavor if desired.

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. Flour + porktop 27% of all pairs
    Smell alikelow
    Cooked together11,187 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and pork barely smell alike, yet cooks put them together in 11,187 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Flour
Thickens the soup as its starch grains swell and set when heated.

The step that matters

Mixing the flour smooth before adding it. Flour clumps when it hits hot liquid dry. Mixing it into a portion of soup first separates the starch grains so they disperse evenly and the thickened soup stays smooth.

“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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