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Cream Soup with Stock

A creamy soup made with white stock, milk, flour, butter, cream, and hard-boiled eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Cream Soup with Stock

Ingredients

Directions

Make the soup

  1. Combine white stock and milk in a pot and scald together.

  2. Stir in flour and butter until smooth.

  3. Cook the mixture well.

  4. Add cream just before serving.

Serve

  1. Grate yolks of hard-boiled eggs into the bottom of a tureen.

  2. Pour soup over grated yolks.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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

White stock
Forms the liquid base that gives the soup its body and savour.
Milk
Adds richness and a creamy, mellow flavour to the base.
Flour
Thickens the liquid as it cooks, giving the soup body.
Butter
Adds fat for smooth texture and rich flavour.
Cream
Adds richness and a silky texture when stirred in at the end.
Hard-boiled eggs
Yolks are grated into the tureen to add texture and richness under the soup.

The step that matters

Stir in flour and butter until smooth. Flour lumps form if it is added without thorough stirring; whisking it into fat and liquid keeps the starch dispersed so the soup thickens evenly and smoothly.

“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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