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Cucumber Soup

A creamy cucumber soup made with veal stock, cream, and optional egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Cucumber and rice match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 734 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Cucumber Soup

Ingredients

Directions

Prepare the vegetables

  1. Pare, split, and remove seeds from the cucumbers.

  2. Sprinkle with salt and let drain for 1 hour.

  3. Combine cucumbers and the white part of the onions in a saucepan.

Make the soup

  1. Cover with veal stock and stew gently for 45 to 75 minutes until tender.

  2. Press the mixture through a fine sieve.

  3. Add more stock to reach desired soup quantity.

  4. Stir in arrow-root or rice flour to thicken when boiling.

  5. Add boiling cream and season with salt and cayenne to taste.

Finish and serve

  1. Mix egg yolks with chili vinegar.

  2. Stir in just before serving, without boiling.

  3. 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. Cucumber + ricetop 5% of all pairs
    Smell alikestrong
    Cooked together734 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Cucumber + oniontop 8% of all pairs
    Smell alikestrong
    Cooked together6,050 recipes

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

  3. Cucumber + vinegartop 8% of all pairs
    Smell alikemoderate
    Cooked together4,734 recipes

    Shared aroma: 2-methylbutyl acetate (fruit).

  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

Cucumbers
Form the main body of the soup, giving its fresh flavour and smooth pulp when sieved.
Veal stock
Supplies the liquid and savoury body that the cucumber pulp is cooked in.
Arrow-root or rice flour
Starch that thickens the soup as it comes to the boil.
Boiling cream
Adds richness and a smooth, creamy mouthfeel.
Egg yolks
Enrich and thicken the soup gently when stirred in off the heat.

The step that matters

Stir in the egg yolks without boiling. Egg yolks thicken by gentle heat and can scramble or curdle if the soup boils after they are added. Stirring them in just before serving, off the heat, keeps the soup smooth.

Swap the onion

How well each one fits the dish's main ingredients (cucumber, veal, rice, cream, pepper, egg, vinegar):

  1. Capsicumfits better
  2. Spinachfits better
  3. Asparagusfits better
  4. Onionthe original

Fit is the average pairing score against cucumber, veal, rice, cream, pepper, egg, vinegar. 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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