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Rabbit Soup a LA Reine

A rabbit soup made with whole rabbits, vegetables, herbs, and cream, finished with arrowroot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Celery and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Rabbit Soup a LA Reine

Ingredients

Directions

Prepare the rabbits

  1. Wash and soak the rabbits thoroughly.

  2. Place the rabbits whole in a soup pot and add the cold water or veal broth.

  3. Stew gently for about 45 minutes.

  4. Remove the rabbits from the pot.

  5. Take off the flesh from the backs and a little from the legs.

  6. Mince the flesh very small.

  7. Pound the minced meat to a smooth paste.

  8. Cover the paste to keep it fresh.

Make the soup

  1. Return the rabbit bodies to the pot along with the onions, celery, carrots, savory herbs, mace, peppercorns, and salt.

  2. Stew the mixture softly for 3 hours.

  3. Strain the soup.

  4. Let the strained soup settle.

  5. Pour off the clear liquid into a clean stewpan.

Finish and serve

  1. Gradually mix the hot soup with the pounded rabbit flesh. Add the liquid slowly to avoid lumps.

  2. Season with pounded mace and cayenne to taste.

  3. Pass the soup through a clean sieve.

  4. Return the soup to the stewpan.

  5. Bring the soup to a boil.

  6. Stir in the cream mixed with arrowroot.

  7. Add salt if needed.

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. Celery + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  3. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Celery + arrowroottop 8% of all pairs
    Smell alikestrong
    Cooked together114 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Carrot + arrowroottop 8% of all pairs
    Smell alikestrong
    Cooked together164 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

Rabbits
Provide the meat that is pounded into a paste to thicken and enrich the soup.
Cream
Adds richness and a smooth, velvety texture to the finished soup.
Arrowroot
Thickens the soup so it becomes smooth and lightly bodied without lumps.
Carrots
Contribute sweetness and body to the stock as it simmers.
Onions
Add savoury depth and aroma to the stock as it simmers.

The step that matters

Adding the hot soup to the rabbit paste. Pouring the liquid in slowly while stirring gradually loosens the paste and keeps it from clumping into lumps, giving a smooth, even soup.

Swap the mace

How well each one fits the dish's main ingredients (rabbit, veal, onion, celery, carrot, cream, arrowroot):

  1. Parsleyfits better
  2. Turmericfits better
  3. Thymefits better
  4. Macethe original

Fit is the average pairing score against rabbit, veal, onion, celery, carrot, cream, arrowroot. 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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