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Dauphine Soup

A French soup made with eggs, parsley, consomme, tarragon, chervil, and grated Parmesan cheese.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Tarragon and chervil match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 824 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Dauphine Soup

Ingredients

Directions

Make the egg peas

  1. In a bowl, mix the eggs, egg yolks, and parsley until well combined.

  2. Prepare a funnel-shaped paper.

  3. Fill the paper with the egg mixture.

  4. Pipe the mixture onto a buttered stewpan lid in the shape of large peas.

Cook and serve

  1. Prepare boiling consomme in a stewpan.

  2. Shake the peas into the consomme.

  3. Let the peas boil gently for 5 minutes.

  4. Strain the peas.

  5. Add the peas to 3 quarts of strong consomme.

  6. Boil gently for another 5 minutes.

  7. Add tarragon and chervil.

  8. Boil briefly before serving.

  9. Serve with grated Parmesan cheese on the side.

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. Tarragon + cherviltop 1% of all pairs
    Smell alikestrong
    Cooked together824 recipes

    Shared aroma: estragole (anise, licorice).

  2. Parsley + tarragontop 1% of all pairs
    Smell alikestrong
    Cooked together1,563 recipes

    Shared aroma: estragole (anise, licorice).

  3. Parsley + cherviltop 1% of all pairs
    Smell alikestrong
    Cooked together774 recipes

    Shared aroma: estragole (anise, licorice).

  4. Egg + parmesan cheesetop 18% of all pairs
    Smell alikemoderate
    Cooked together3,368 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Egg + parsleytop 21% of all pairs
    Smell alikemoderate
    Cooked together18,765 recipes

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

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

What each ingredient does

Eggs
Set when poached in consomme, forming tender, pea-like dumplings that hold their shape.
Egg yolks
Add richness and body to the egg mixture, helping it set softly and hold together.
Consomme of fowl
Forms the clear, flavourful broth that the egg peas are cooked in and served with.

The step that matters

Let the peas boil gently. Egg mixture is delicate. A hard boil can break the peas apart or make them tough, so gentle simmering lets them set evenly and keep their shape.

Swap the parsley

How well each one fits the dish's main ingredients (egg, tarragon, chervil, parmesan cheese):

  1. Capersfits better
  2. Parsleythe original
  3. Dillfits less well
  4. Basilfits less well

Fit is the average pairing score against egg, tarragon, chervil, parmesan cheese. 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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