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Soup

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 and cook the carrots

  1. Wash, scrape, and slice the carrots.

  2. Melt the butter in a stew pan and add the carrots.

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

Finish the soup

  1. Combine the carrot pulp with enough stock to achieve a creamy 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 bulk of the soup, and their starch and sugars give body and natural sweetness when pureed.
Butter
Adds fat that carries flavour and gives the soup a smoother, richer mouthfeel.
Stock
Thins the carrot pulp to a creamy consistency and supplies savoury seasoning.

The step that matters

Stewing the carrots until fully soft. Carrots must be completely tender before pressing, because firm pieces will not break down into smooth pulp and the soup turns grainy. Covering the pan lets them soften in their own moisture without browning.

“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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