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Cream of Green Flageolet Beans, Leland Style

A creamy soup made with green flageolet beans, vegetables, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Parsley and carrot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Cream of Green Flageolet Beans, Leland Style

Ingredients

Directions

Make the soup base

  1. Combine the beans and boiling water in a saucepan.

  2. Add the parsley, celery, leek, onion, carrot, and salt.

  3. Cook over medium heat until the beans are tender.

  4. Remove the carrot, onion, and parsley faggot.

  5. Stir in the cream sauce.

  6. Strain the mixture through a fine sieve.

  7. Return the strained mixture to the saucepan to keep warm.

  8. Season to taste.

Finish and serve

  1. In a bowl, dilute the egg yolks with the cream and butter, stirring well.

  2. Add the egg yolk mixture to the soup. Stir until combined.

  3. Incorporate spinach for a bright green color.

  4. Serve with fried peas on the side.

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 + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  2. Celery + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Parsley + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

  4. Leek + carrottop 3% of all pairs
    Smell alikestrong
    Cooked together1,310 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Beans + leektop 3% of all pairs
    Smell alikestrong
    Cooked together51 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Green flageolet beans
Form the main body of the soup and give it a creamy, tender texture when puréed.
Cream sauce
Adds richness and body, thickening the soup and softening its flavor.
Cream
Adds fat and smoothness, rounding out the soup's texture.
Egg yolks
Enrich and thicken the soup as they gently set with heat, giving a velvety body.
Butter
Adds fat for a silky mouthfeel and a rounded, buttery flavor.

The step that matters

Adding the egg yolk mixture. Egg yolks can scramble if added to very hot liquid. Dilute them with cream and stir them in gently over low heat, off the boil, so they thicken the soup smoothly instead of curdling.

Swap the clove

How well each one fits the dish's main ingredients (beans, parsley, celery, leek, onion, carrot, cream):

  1. Thymefits better
  2. Marjoramfits better
  3. Tarragonfits better
  4. Clovethe original

Fit is the average pairing score against beans, parsley, celery, leek, onion, carrot, cream. 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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