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Spring Soup

A vegetable soup made with unclarified stock, peas, beans, asparagus, lettuce, carrot, onion, bouquet garni, beef gravy, and egg white.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Beans and asparagus match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 292 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Spring Soup

Ingredients

Directions

Prepare the vegetables

  1. Prepare the vegetables and scoop out small pea shapes from the carrot.

  2. Cook all the vegetables separately in salted water.

Make the soup

  1. In a pan, combine the stock, onion, herbs, minced meat, seasoning, and egg white.

  2. Whisk until it boils, then simmer for about 10 minutes.

  3. Strain the soup and reheat.

Serve

  1. Add the prepared vegetables and serve immediately.

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. Beans + asparagustop 1% of all pairs
    Smell alikestrong
    Cooked together292 recipes

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

  2. Beans + lettucetop 1% of all pairs
    Smell alikestrong
    Cooked together500 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  3. Asparagus + lettucetop 2% of all pairs
    Smell alikestrong
    Cooked together313 recipes

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

  4. Peas + asparagustop 4% of all pairs
    Smell alikestrong
    Cooked together808 recipes

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

  5. Beans + carrottop 4% of all pairs
    Smell alikestrong
    Cooked together1,443 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

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

What each ingredient does

Unclarified stock
Forms the liquid base that carries the flavour of the whole soup.
Egg white
Gathers fine particles as it coagulates, helping clarify the soup when it is whisked and heated.
Beef gravy
Adds meaty richness and depth to the stock.

The step that matters

Whisking until it boils. Whisking the egg white into the cold stock and bringing it to a boil lets the egg white coagulate and trap suspended particles. Stirring too hard or letting it boil vigorously can break up the raft and leave the soup cloudy.

Swap the onion

How well each one fits the dish's main ingredients (peas, beans, asparagus, lettuce, carrot, beef, egg):

  1. Leekfits better
  2. Spinachfits better
  3. Beetrootfits better
  4. Onionthe original

Fit is the average pairing score against peas, beans, asparagus, lettuce, carrot, beef, egg. 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 spring soup recipes

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