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Another Currie Soup

A veal and fowl curry soup thickened with butter and flour, finished with cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Another Currie Soup

Ingredients

Directions

Make the stock

  1. Boil the shank of veal in water to make stock.

  2. Strain the stock and let it cool; remove the fat.

  3. Skin and cut the fowl into pieces; boil it and add the boiling water to the stock.

Finish the soup

  1. Stir in the curry powder, minced onions, and butter mixed with flour.

  2. Add the fowl and let it simmer for three hours.

  3. Before serving, stir in the rich 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.

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 + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Veal + oniontop 17% of all pairs
    Smell alikelow
    Cooked together6,841 recipes

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

  5. Onion + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together32,460 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal shank
Builds the body and savory depth of the stock.
Curry powder
Provides the main spice flavor and aroma of the soup.
Butter and flour
Form a roux that thickens the soup and adds richness.
Rich cream
Adds fat for a smooth, mellow texture and softens the spice.

The step that matters

Stirring in the butter and flour mixture. Flour must be cooked into the fat and blended smoothly into the hot liquid, or it clumps and leaves a raw starchy taste and lumpy texture.

Swap the onion

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

  1. Leekfits better
  2. Shallotfits about as well
  3. Chivefits about as well
  4. Onionthe original

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

More curry soup recipes

Veal 15Rabbit 13Chicken 3Indian 3Mild 3Vegetable 3 See all 35 →

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