Skip to main content
Main

Another White Soup

A clear soup made with veal, chicken, carrots, turnip, onion, egg yolks, cream, and rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Carrot and turnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,002 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Another White Soup

Ingredients

Directions

Make the broth

  1. Boil the knuckle of veal, fowl or 2 skinned chickens, carrot, turnip, onion, salt, and white pepper together.

  2. Remove the chickens when tender.

  3. Cut the chickens into joints.

Finish the soup

  1. Add the chicken joints to the strained soup.

  2. Beat the egg yolks and mix them with cream and rice.

  3. Stir the egg mixture gradually into the soup.

  4. Heat gently before serving.

  5. Optionally, use boiled cow heel cut into pieces instead of chickens.

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 + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Turnip + oniontop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

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

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

  5. Veal + chickentop 13% of all pairs
    Smell alikemoderate
    Cooked together2,243 recipes

    Shared aroma: 3-butanedione (buttery, creamy).

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

What each ingredient does

Egg yolks
Thicken the soup into a smooth, rich, velvety body as they set gently with heat.
Cream
Adds richness and a silky mouthfeel that softens the broth's flavour.
Veal knuckle
Releases gelatin and savoury flavour into the broth as it simmers.
Well-boiled rice
Adds body and a soft texture that helps the soup feel thick and smooth.

The step that matters

Stirring the egg mixture into the soup. Egg yolks scramble if they get too hot. Adding them gradually to the soup and heating gently keeps the liaison smooth and thick rather than curdled.

Swap the white pepper

How well each one fits the dish's main ingredients (veal, chicken, carrot, turnip, onion, egg, cream):

  1. Celeryfits better
  2. Parsleyfits better
  3. Garlicfits better
  4. White pepperthe original

Fit is the average pairing score against veal, chicken, carrot, turnip, onion, egg, cream. 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.

You might also like

Chicken BrothChicken Broth257 recipesChicken SoupChicken Soup156 recipesCarrot SoupCarrot Soup134 recipesCreamed ChickenCreamed Chicken89 recipes