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Soup

Clear Rice Soup with Asparagus Points

A clear soup made with consommé, rice, and boiled asparagus points.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Rice and asparagus match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 261 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Clear Rice Soup with Asparagus Points

Ingredients

Directions

  1. Boil the consommé gently by the side of the stove until the rice begins to separate.

  2. Add the boiled asparagus points just before serving.

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. Rice + asparagustop 5% of all pairs
    Smell alikestrong
    Cooked together261 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

What each ingredient does

Rice
Starch that thickens the broth and gives the soup body as it cooks and softens.
Asparagus points
Adds tender texture and fresh green flavor when added at the end.
Clear consommé
Forms the flavorful liquid base that the rice cooks in.

The step that matters

Boiling the consommé gently. Gentle heat lets the rice cook through and soften without breaking apart or clouding the clear broth, which a hard boil can cause.

“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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