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Drink

Victoria Soup

A clear soup made with milk, rice, and white stock, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and rice are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Victoria Soup

Ingredients

Directions

Prepare the rice

  1. Wash the rice.

  2. Place the washed rice in a pan with 1 quart of boiling water.

  3. Boil for 7 minutes.

  4. Strain the rice to remove impurities.

Make the soup

  1. In a separate pan, bring the stock to a boil.

  2. Add the parboiled rice to the boiling stock.

  3. Simmer until the rice is tender.

  4. Set aside 2 heaped tablespoons of rice.

  5. Rub the remaining rice through a wire sieve.

  6. Return the sieved mixture to the pan.

  7. Re-boil the mixture.

  8. Stir in the boiling milk.

  9. Season with salt and pepper to taste.

Serve

  1. 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. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  2. Pepper + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

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

  3. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

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

What each ingredient does

Rice
Its starch thickens the stock and gives the soup body when rubbed through a sieve.
White stock
Forms the liquid base and carries the main savoury flavour of the soup.
Milk
Adds richness and a smooth, mellow texture to the finished soup.

The step that matters

Stirring in the boiling milk. Milk proteins can curdle or separate when they meet very hot or acidic liquid and are overheated. Adding the milk gently and avoiding a hard boil after it goes in keeps the soup smooth.

“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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