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Soup

Vegetable Soup

A soup made from artichokes, butter, salt, cayenne pepper, and thick cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Vegetable Soup

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 ↓

Vegetable Soup

Ingredients

Directions

Make the soup

  1. Melt the butter in a stewpan.

  2. Pulp the artichokes through a sieve.

  3. Season the pulped artichokes with salt and cayenne pepper.

Finish and serve

  1. Stir in the thick cream before serving.

  2. Do not allow the mixture to boil after adding the 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.

Photo for illustrative purposes only · Contact us to use it

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. Artichoke + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together1,170 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Butter + artichoketop 15% of all pairs
    Smell alikemoderate
    Cooked together893 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  4. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Artichoke + creamtop 21% of all pairs
    Smell alikemoderate
    Cooked together335 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Artichokes
Form the body of the soup once pulped through a sieve.
Butter
Adds fat for a rich mouthfeel and carries flavor.
Cream
Adds richness and a smooth, velvety texture.

The step that matters

Do not let the soup boil after adding the cream. Cream can curdle or separate when it boils, which breaks up the smooth texture. Keeping the soup below a boil after the cream goes in protects its silky consistency.

“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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