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Soup

White Soup

A light milk-based soup thickened with cornstarch and egg whites, seasoned with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

White Soup

Ingredients

Directions

Cook the milk

  1. In a double boiler, cook the milk and cornstarch for 10 minutes.

Finish the soup

  1. Beat the egg whites until stiff peaks form.

  2. Quickly add the beaten egg whites to the milk mixture and remove from heat.

  3. Beat all together and season with salt to taste.

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. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Milk
Forms the liquid base of the soup and provides its creamy body.
Cornstarch
Thickens the milk as it heats, giving the soup body.
Egg whites
Whipped to stiff peaks, they add lightness and a soft, airy texture to the soup.

The step that matters

Quickly add the beaten egg whites to the milk mixture. Egg whites begin to set when they meet hot liquid. Adding them quickly and beating them in right away keeps them evenly distributed and light, before the foam collapses or the whites cook in lumps.

“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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