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Veal Soupy

A veal broth soup with butter, flour, onion, carrot, and optional macaroni or rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Onion and carrot are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 21,601 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Veal Soupy

Ingredients

Directions

Prepare the thickening

  1. Remove the meat from the veal broth and cut it into small dice.

  2. In a pan, brown the flour in the butter.

  3. Gradually dilute the browned flour with a little of the broth.

Finish the soup

  1. Return the diced meat to the soup along with the thickening.

  2. Chop the carrot finely and add it to the soup.

  3. Bring the soup to a final boil.

  4. If desired, cook macaroni or rice separately in broth until tender and add to the soup.

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

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

  2. Carrot + ricetop 7% of all pairs
    Smell alikestrong
    Cooked together2,477 recipes

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

  3. Onion + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

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

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Meat + ricetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,481 recipes

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

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Flour
Browned in butter, it thickens the broth when diluted into the soup.
Butter
Carries the flour and adds richness as it browns.
Meat from veal broth
Provides the main substance of the soup, cut into small dice.

The step that matters

Gradually dilute the browned flour with broth. Adding the roux too fast or all at once can leave lumps, because starch clumps before it disperses. Adding a little broth at a time and stirring keeps the thickening smooth.

Swap the onion

How well each one fits the dish's main ingredients (meat, veal, butter, flour, carrot, rice):

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

Fit is the average pairing score against meat, veal, butter, flour, carrot, rice. 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.

More veal soup recipes

White 23Clear 4with Macaroni 3 See all 123 →

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