Skip to main content
Main

Hare, Rabbit, or Partridge Soup

A hearty soup made from hare, rabbit, or partridge with vegetables, herbs, and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
Jump to recipe ↓

Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Hare, Rabbit, or Partridge Soup

Ingredients

Directions

Make the stock

  1. Place trimmings and bones in a stewpan with 3 quarts of water and the heel cut into quarters.

  2. Add onions, turnips, carrots, eschalots, thyme, and parsley.

  3. Cover and simmer gently for at least 7 hours, skimming off fat and scum.

  4. Strain the liquid through a sieve.

Finish the soup

  1. Melt butter in a clean stewpan, stir in enough flour to make a stiff paste.

  2. Gradually add the soup liquid, bring to a boil, and strain again.

  3. Add lemon peel, bay leaves, and meat from the boiled heel, simmer for another 30 minutes until tender.

  4. Stir in lemon juice, wine, and mushroom catchup before serving.

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 + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  2. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Turnip + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Turnip + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together2,842 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Butter
Enriches the soup and, with flour, forms the paste that thickens the liquid.
Flour
Combined with butter to form a roux that thickens the stock.
Onions
Add sweetness and savoury depth to the stock as they cook slowly.
Carrots
Add natural sweetness and body to the stock.
Wine
Adds acidity and aroma to brighten the finished soup.

The step that matters

Gradually adding the stock to the roux. Adding liquid slowly while stirring lets the flour disperse evenly, preventing lumps and giving a smooth, evenly thickened soup.

Swap the onion

How well each one fits the dish's main ingredients (turnip, carrot, lemon, parsley, butter, flour, wine):

  1. Shallotfits better
  2. Parsnipfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against turnip, carrot, lemon, parsley, butter, flour, wine. 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

Lemon SauceLemon Sauce236 recipesCarrot SoupCarrot Soup134 recipesMushroom SoupMushroom Soup60 recipesTurnip SoupTurnip Soup43 recipes