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Soup

Cleared Gravy Soup

A clear soup made from veal broth and an egg, strained for purity.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Veal and egg are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 6,845 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Cleared Gravy Soup

Ingredients

Directions

Prepare the broth

  1. Ensure the veal broth is free from fat.

  2. Beat the egg with the shell and add it to the broth.

Clarify and finish

  1. Boil gently for 5 minutes.

  2. Add a few drops of coloring liquid.

  3. Strain the mixture through a fine cloth.

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. Veal + eggtop 28% of all pairs
    Smell alikelow
    Cooked together6,845 recipes

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

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

What each ingredient does

Egg
Egg white and shell gather impurities as the broth heats, clearing the soup.
Veal broth
Forms the liquid base of the soup and carries its flavor.

The step that matters

Boil gently for 5 minutes. Boiling vigorously breaks up the egg raft and cloudy particles back into the broth, so the soup stays cloudy. A gentle simmer lets the egg set and trap impurities so they can be strained out cleanly.

“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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