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Turkey or Guinea Fowl Soup

Soup made from turkey or guinea fowl remains, bones, forcemeat, bone or ham, onion, celery, stock, salt, Cayenne pepper, rice, served with quenelles or toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Celery and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 16,012 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Turkey or Guinea Fowl Soup

Ingredients

Directions

Make the soup

  1. Place the remains, bones, and forcemeat in a stewpan with the shank bone or ham, onion, and celery.

  2. Cover with stock and simmer gently for 2 hours.

  3. Strain the soup, pound the reserved meat, and stir it in.

Season and serve

  1. Season with salt and Cayenne pepper.

  2. Thicken with ground rice and simmer for another 30 minutes.

  3. Serve with quenelles or sippets of toast.

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 + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

    Shared aroma: guaiacol (smoky, sweet).

  3. Celery + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together2,169 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

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

  5. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

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

What each ingredient does

Ground rice
Thickens the soup as its starch swells and gelatinises during simmering.
Forcemeat
Adds body and savoury richness to the soup as it cooks.
Bones
Release gelatine and flavour into the stock during long simmering.
Celery
Contributes aromatic flavour to the stock.

The step that matters

Thicken with ground rice. Ground rice starch needs to simmer long enough to swell and thicken the soup fully. Adding it too late or boiling hard can leave the soup thin or unevenly thickened, so keep the heat gentle and stir well.

Swap the onion

How well each one fits the dish's main ingredients (turkey, ham, celery, pepper, rice):

  1. Carrotfits better
  2. Capsicumfits better
  3. Mustardfits better
  4. Onionthe original

Fit is the average pairing score against turkey, ham, celery, pepper, 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.

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