Why it works: Cucumber and veal work together. They rank in the top 23% of all ingredient pairs, and cooks put them together in 439 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓
Soup with Cucumbers
Ingredients
Directions
Prepare
Pare and cut the cucumbers.
Make the soup
Stew the cucumbers in good broth and veal gravy until tender.
Heat the soup with the cooking liquid.
Season with coarse sea salt.
Serve
Serve the soup garnished with the cucumbers.
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.
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Cucumber + vealtop 23% of all pairsSmell alikelowCooked together439 recipes
Shared aroma: 2,6-nonadienal (cucumber, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cucumbers
- Provide the main body of the soup and soften into a tender texture when stewed.
- Good broth
- Supplies the liquid base and savory flavor in which the cucumbers stew.
- Veal gravy
- Adds body and rich, savory depth to the cooking liquid.
“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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