Name: Buchanan Carrot Soup
Ingredients: 2 quarts good brown stock; 1 tablespoon fine curry powder; Cayenne pepper to taste; 6 ounces to ½ pound Patna rice, boiled dry and tender; Optional: 3-4 ounces pearl barley, well washed and soaked; Optional: Cold vegetables, cut small

Why it works: Rice and barley match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 568 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Buchanan Carrot Soup

Ingredients

2 quarts good brown stock
1 tablespoon fine curry powder
Cayenne pepper to taste
6 ounces to ½ pound Patna rice, boiled dry and tender
Optional: 3-4 ounces pearl barley, well washed and soaked
Optional: Cold vegetables, cut small

Directions

In a pot, combine the brown stock and bring to a boil.
Mix the curry powder with a little liquid until smooth, then add to the soup and boil for 10 minutes.
Season with cayenne pepper, then stir in the boiled rice.
Let the soup sit by the fire for 10 minutes without simmering.
Serve immediately, adding cold vegetables if desired.

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.

Rice + barleytop 3% of all pairs

Smell alikestrong

Cooked together568 recipes

Shared aroma: 2-nonenal (fatty, green).
Pepper + ricetop 12% of all pairs

Smell alikemoderate

Cooked together8,379 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Pepper + barleytop 13% of all pairs

Smell alikemoderate

Cooked together897 recipes

Shared aroma: 2-nonenal (fatty, green).