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Vegetable Marrow Soup

A soup made from sliced vegetable marrow, onion, veal stock, milk, and cream, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Vegetable Marrow Soup

Why it works: Butter and milk 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 ↓

Vegetable Marrow Soup

Ingredients

Directions

Prepare

  1. Pare, trim, and slice the vegetable marrow.

Make the soup

  1. In a pot, melt the butter and sauté the sliced onion until soft.

  2. Add the sliced marrow and cook until tender.

  3. Gradually add the veal stock or broth, stirring well.

  4. Press the mixture through a fine sieve into a clean pot.

  5. Season with salt and pepper, then stir in the milk and cream.

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.

Photo for illustrative purposes only · Contact us to use it

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

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

  4. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Onion + vealtop 17% of all pairs
    Smell alikelow
    Cooked together6,841 recipes

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

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

What each ingredient does

Vegetable marrow
Forms the body of the soup, becoming tender and soft as it cooks and breaks down.
Butter
Adds richness and carries flavor as it softens the onion.
Onion
Builds a sweet, mellow aromatic base as it cooks slowly until soft.
Veal stock or broth
Supplies the liquid and savory depth that gives the soup its body.
Milk
Adds creaminess and softens the soup's texture.
Cream
Adds fat for a smooth, silky mouthfeel and a rounder finish.

The step that matters

Pressing through a fine sieve. Pressing the cooked marrow and onion through a fine sieve removes fibers and lumps, giving a smooth texture. Adding dairy after straining keeps it from curdling during cooking.

Swap the onion

How well each one fits the dish's main ingredients (butter, veal, milk, cream, pepper):

  1. Potatofits better
  2. Capsicumfits about as well
  3. Onionthe original
  4. Leekfits about as well

Fit is the average pairing score against butter, veal, milk, cream, pepper. 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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