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Soup

Soups: and Broths

A simple soup made by simmering meat, butter, herbs, and roots over a slow fire.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Meat and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 7,594 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Soups: and Broths

Ingredients

Directions

  1. Place the meat at the bottom of a pot.

  2. Add a good lump of butter on top of the meat.

  3. Chop the herbs and roots finely and layer them over the meat.

  4. Cover the pot tightly and set it over a slow fire.

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. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Meat
Provides the main savoury flavour and richness that the broth is built on.
Butter
Adds fat and richness, carrying flavour as it melts over the meat.
Herbs
Contribute aroma and flavour to the broth as they gently cook.
Roots
Add sweetness and body to the broth as they soften during slow cooking.

The step that matters

Cover the pot tightly and keep the fire slow. A tight lid traps steam so the pot stays moist and flavour is drawn out gradually. A fierce fire can boil the liquid hard, making the broth cloudy and the meat tough.

“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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