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Veal Soupy

A veal broth soup thickened with butter and flour, containing diced veal, onions, carrots, and a brown roux.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Onion and carrot are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 21,601 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Veal Soupy

Ingredients

Directions

  1. Remove the meat from the broth and cut it into dice.

  2. In a pan, brown the flour in the butter used to fry the meat.

  3. Gradually dilute the browned flour with a little of the broth.

  4. Return the diced meat to the soup along with the diluted thickening.

  5. Bring the whole mixture to a final boil.

  6. Chop the carrots finely and add them to the soup.

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 + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + carrottop 13% of all pairs
    Smell alikemoderate
    Cooked together8,029 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Veal + carrottop 15% of all pairs
    Smell alikelow
    Cooked together3,015 recipes

    Shared aroma: 2-nonenal (fatty, 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

Flour
Browned in butter and diluted into broth, it thickens the soup.
Butter
Carries the flour as it browns, adding nutty aroma and flavour.
Carrots
Chopped finely, they add sweetness and body to the soup.

The step that matters

Browning the flour in butter. Flour browned too little leaves a raw taste, while over-browning gives a bitter, burnt flavour. Cook it gently and stir constantly until it turns a light golden colour before adding the broth.

Swap the carrot

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

  1. Leekfits better
  2. Shallotfits better
  3. Potatofits better
  4. Carrotthe original

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

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