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Endive Soup

A veal and endive soup simmered with vegetables, finished with a roux and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Endive Soup

Ingredients

Directions

Make the broth

  1. Cut veal into pieces and clean giblets.

  2. Place them in a large pot with about 2 quarts of water and 1 teaspoon of salt.

  3. Bring to a boil and skim off any foam.

  4. Add onion, turnip, carrot, and bouquet garni.

  5. Boil for about 1.5 hours, then strain the broth.

Make the endive base

  1. In a separate pan, melt 1 oz butter.

  2. Add shredded endive and stir for 5 minutes.

  3. Moisten with some stock and cook until tender, then add to the prepared broth.

  4. In the same pan, melt remaining butter.

  5. Stir in flour and cook briefly.

  6. Gradually add a little cold milk to create a smooth mixture.

  7. Pour mixture into soup and cook for a little longer.

  8. Pass soup through a fine sieve.

  9. Return soup to pot, season with salt, pepper, nutmeg, mace, and paprika.

Finish and serve

  1. In a soup tureen, beat cream and egg yolks together, then gradually pour in hot soup.

  2. 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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  3. Turnip + endivetop 1% of all pairs
    Smell alikestrong
    Cooked together65 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Turnip + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Clove + thymetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Endive
Gives the soup its main vegetable flavour and body once cooked until tender and sieved.
Flour
Thickens the butter mixture so the soup becomes smooth and lightly body-rich.
Egg yolks
Enrich and thicken the cream finish, giving a silky texture when hot soup is added gradually.
Cream
Adds richness and a smooth, velvety mouthfeel to the finished soup.
Butter
Carries the endive and flour, adding fat and a rich, savoury flavour.
Veal knuckle
Provides gelatin and meaty flavour to the broth that forms the soup's base.

The step that matters

Adding hot soup to the egg yolk and cream mixture. Egg yolks scramble if they meet very hot liquid too quickly. Pouring the soup in gradually while beating warms the yolks gently, so the soup thickens smoothly instead of curdling.

Swap the onion

How well each one fits the dish's main ingredients (veal, clove, turnip, carrot, parsley, thyme, endive):

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

Fit is the average pairing score against veal, clove, turnip, carrot, parsley, thyme, endive. 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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