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Potato Soup

From an old cookbook · modernised transcription
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Potato Soup

Why it works: Cream and celery are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 3,863 recipes. Both carry gamma-decalactone, which smells peach, creamy. The science ↓

Potato Soup

Ingredients

Directions

  1. Boil 2 quarts of water.

  2. When soft, rub the potatoes through a sieve into the boiling water.

  3. Let it come to a boil again.

  4. In a tureen, add 1 cup of sweet cream and 1 teaspoon of salt.

  5. Pour the hot liquid over the cream, stir briskly, and serve immediately.

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. Cream + celerytop 18% of all pairs
    Smell alikelow
    Cooked together3,863 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

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

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