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Cucumber Soup

A chilled soup made from cucumbers, onions, veal stock, thickened with arrow-root or rice flour, and finished with cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Cucumber and rice match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 734 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Cucumber Soup

Ingredients

Directions

Prepare

  1. Pare, split, and remove seeds from the cucumbers. Sprinkle with salt and let drain for 1 hour.

  2. In a saucepan, combine cucumbers and the white part of the onions. Cover with veal stock and stew gently for 45 to 75 minutes until tender.

Make the soup

  1. Press the mixture through a fine sieve and add more stock to reach desired soup quantity.

  2. When boiling, stir in enough arrow-root or rice flour to thicken the soup.

  3. Add boiling cream and serve immediately. Season with salt and cayenne.

Variation

  1. For a variation, mix egg yolks with chili vinegar and stir in just before serving, without boiling.

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. Cucumber + ricetop 5% of all pairs
    Smell alikestrong
    Cooked together734 recipes

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

  2. Cucumber + parsleytop 7% of all pairs
    Smell alikestrong
    Cooked together1,564 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  3. Cucumber + oniontop 8% of all pairs
    Smell alikestrong
    Cooked together6,050 recipes

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

  4. Cucumber + vinegartop 8% of all pairs
    Smell alikemoderate
    Cooked together4,734 recipes

    Shared aroma: 2-methylbutyl acetate (fruit).

  5. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

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

What each ingredient does

Cucumbers
Form the main body of the soup, becoming soft and smooth when stewed and sieved.
Veal stock
Provides the liquid and savoury base in which the cucumbers and onions cook.
Arrow-root or rice flour
Thickens the soup by swelling with heat so it becomes smoother and more body-rich.
Boiling cream
Adds richness and a silky texture, softening the flavour of the vegetables.
Egg yolks
Enrich and thicken the soup slightly when stirred in without boiling.

The step that matters

Thickening with arrow-root or rice flour. Starch must be stirred into boiling liquid to gelatinise and thicken. Adding too little leaves the soup thin, while adding too much makes it gluey and pasty.

Swap the parsley

The recipe marks parsley as optional. How well each one fits the dish's main ingredients (cucumber, onion, veal, rice, cream, egg, vinegar):

  1. Garlicfits better
  2. Tarragonfits better
  3. Capersfits about as well
  4. Parsleythe original

Fit is the average pairing score against cucumber, onion, veal, rice, cream, egg, vinegar. 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.

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