Why it works: Sherry and coconut work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 53 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓
Cocoa-nut Soup, Brown
Ingredients
Directions
In a pot, heat the stock.
Add the brown roux to thicken the soup.
Stir in the sherry and grated coconut.
Simmer until the coconut is well incorporated and the soup is heated through.
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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Sherry + coconuttop 19% of all pairsSmell alikemoderateCooked together53 recipes
Shared aroma: ethyl octanoate (fruity, wine).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Stock
- Forms the liquid base that the other ingredients are thickened and flavoured in.
- Brown roux
- Thickens the soup as its starch gelatinises in the hot liquid.
- Sherry
- Adds acidity and aroma that brighten the richness of the coconut.
- Coconut
- Adds fat, sweetness and body that give the soup its character.
The step that matters
Add the brown roux to thicken the soup. Roux thickens only when its starch is fully dispersed and heated in the liquid. Adding it to hot stock while whisking or stirring well prevents lumps and gives a smooth, even thickness.
“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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