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Soup

Another White Soup

A clear soup made with veal, fowl, onions, parsley, cream, and egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Onion and parsley are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 25,843 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Another White Soup

Ingredients

Directions

Make the stock

  1. Boil the water, veal, fowl, whole white pepper, mace, onions, and parsley for 3 hours.

  2. Strain the mixture and return it to the pot to heat.

Finish and serve

  1. Before serving, gradually stir in the cream and beaten egg yolks.

  2. Do not let the soup boil after adding the cream and eggs to prevent curdling.

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. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  2. White pepper + macetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,695 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  3. White pepper + parsleytop 14% of all pairs
    Smell alikelow
    Cooked together1,451 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  4. Mace + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together4,268 recipes

    Shared aroma: myristicin (spice, warm).

  5. Mace + oniontop 17% of all pairs
    Smell alikelow
    Cooked together7,078 recipes

    Shared aroma: eugenol (clove, spicy).

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

What each ingredient does

Veal
Long simmering releases gelatin and flavor, giving the stock body and richness.
Fowl
Simmered with the veal, it adds savory depth and body to the stock.
Egg yolks
Thicken the soup and add richness when gently heated into the liquid.
Cream
Adds fat and smoothness, mellowing the stock into a creamy texture.

The step that matters

Keep the soup below a boil after adding cream and eggs. Egg proteins set when overheated, so boiling after adding the yolks can curdle the soup and leave it grainy. Stirring the yolks in gradually and keeping the heat gentle keeps it smooth.

Swap the onion

How well each one fits the dish's main ingredients (veal, white pepper, mace, parsley, cream, egg):

  1. Carrotfits better
  2. Shallotfits better
  3. Potatofits better
  4. Onionthe original

Fit is the average pairing score against veal, white pepper, mace, parsley, cream, egg. 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 white soup recipes

Stock 28Swiss 18Westerfield 14Veal 5Rich 4Plain 3 See all 83 →

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