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Potage Aux Laitues, or Lettuce Soup

A simple soup made from cabbage lettuces, salt, sugar, and consommé.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cabbage and lettuce match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 622 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Potage Aux Laitues, or Lettuce Soup

Ingredients

Directions

Prepare the lettuce

  1. Wash and blanch the lettuces in salted water.

  2. Transfer the lettuces to a colander and let them drain.

  3. Cut the drained lettuces into three pieces.

Make the soup

  1. Place the cut lettuces in a soup pot.

  2. Add sugar and salt to the lettuces.

  3. Fill the pot with good consommé and heat until ready to serve.

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. Cabbage + lettucetop 4% of all pairs
    Smell alikestrong
    Cooked together622 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Lettuce + sugartop 29% of all pairs
    Smell alikemoderate
    Cooked together1,486 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  3. Cabbage + sugartop 30% of all pairs
    Smell alikelow
    Cooked together2,037 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

Cabbage lettuces
Supplies the bulk and tender leafy body of the soup.
Good consommé
Provides the clear savory broth that carries the soup's flavor.
Sugar
Adds mild sweetness that balances the savory consommé.

The step that matters

Blanching the lettuces. Blanching briefly in salted water softens the leaves and helps them keep a bright green color. Leaving them in too long dulls the color and turns them limp and waterlogged, so the soup loses its fresh texture and appearance.

Swap the cabbage

How well each one fits the dish's main ingredients (lettuce, sugar):

  1. Beetrootfits better
  2. Mustardfits better
  3. Cucumberfits better
  4. Cabbagethe original

Fit is the average pairing score against lettuce, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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