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Skate Soup

A soup made with skate, vermicelli, egg yolks, cream, and a French roll.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and cream are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 42,166 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Skate Soup

Ingredients

Directions

Prepare

  1. Prepare stock as previously described, increasing the amount of skate.

Make the soup

  1. Add vermicelli to the soup and boil for 1 hour.

  2. In a separate bowl, heat the egg yolks in the cream.

  3. Add the heated egg yolk mixture to the soup.

Finish and serve

  1. Heat the French roll.

  2. Soak the roll in the soup with the vermicelli and serve.

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. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and cream barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Skate
Provides the main fish flavour and body of the soup.
Vermicelli
Its starch thickens the soup and gives it more body while boiling.
Egg yolks
Enrich the soup and thicken it as their proteins set with gentle heat.
Cream
Adds richness and a smooth, silky mouthfeel to the soup.
French roll
Soaks up the broth, adding bread body and texture to the dish.

The step that matters

Adding the heated egg yolk mixture to the soup. Egg yolks scramble if they get too hot. Heating them gently in the cream, then adding them to the soup, lets them thicken smoothly instead of curdling.

“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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