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Celery or White Soup

A creamy soup made with celery, barley, and mutton broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Barley and celery work together. They rank in the top 6% of all ingredient pairs, and cooks put them together in 571 recipes. Both carry 2-methoxy-4-vinylphenol, which smells clove, smoky. The science ↓

Celery or White Soup

Ingredients

Directions

  1. In a pot, combine the liquor from the boiled leg of mutton and barley.

  2. Add the celery and bring to a simmer.

  3. Stir in the cream and flour until well combined.

  4. Season with salt to taste.

  5. For variation, substitute tomatoes for celery and omit the barley.

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. Barley + celerytop 6% of all pairs
    Smell alikemoderate
    Cooked together571 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

  2. Barley + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together582 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Mutton + barleytop 14% of all pairs
    Smell alikemoderate
    Cooked together510 recipes

    Shared aroma: ethyl octanoate (fruity).

  4. Celery + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together6,905 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Celery + creamtop 18% of all pairs
    Smell alikelow
    Cooked together3,863 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

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

What each ingredient does

Liquor from boiled leg of mutton
Provides the savory, meat-based liquid that forms the soup's base.
Barley
Releases starch as it cooks, adding body and thickening the soup.
Celery
Supplies the main vegetable flavor and aroma.
Cream
Adds richness and a smooth, silky mouthfeel.
Flour
Thickens the liquid as its starch swells in the hot soup.

The step that matters

Stirring in the cream and flour until well combined. Flour dropped into hot liquid clumps quickly, forming lumps whose outsides set before the inside hydrates. Combining the flour with the cream first, or whisking it in thoroughly, lets the starch disperse evenly so the soup thickens smoothly.

Swap the celery

How well each one fits the dish's main ingredients (mutton, barley, cream, flour):

  1. Nutmegfits better
  2. Turmericfits about as well
  3. Capersfits about as well
  4. Celerythe original

Fit is the average pairing score against mutton, barley, cream, flour. 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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