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Rabbit Soup

A hearty soup made with rabbit, ham bone, herbs, onion, pepper, and stock or wine, thickened with flour and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Clove and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Rabbit Soup

Ingredients

Directions

Make the broth

  1. Place the rabbit pieces in a soup pot with the ham bone, sweet herbs, bay leaf, onion with cloves, and whole pepper.

  2. Add enough water to cover the ingredients.

  3. Simmer until the rabbit is tender.

  4. Remove the meat from the pot.

  5. Cut the meat into neat squares.

  6. Return the bones and trimmings to the pot.

  7. Continue simmering until the meat falls apart.

  8. Strain the soup.

Finish the soup

  1. Thicken the soup with flour and butter mixed over low heat until smooth.

  2. Stir in the seasoned stock or red wine.

  3. Season to taste.

  4. Add the reserved rabbit meat.

  5. Let everything simmer together.

  6. Serve hot.

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. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Clove + red winetop 8% of all pairs
    Smell alikemoderate
    Cooked together849 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

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

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Onion + clovetop 13% of all pairs
    Smell alikemoderate
    Cooked together16,901 recipes

    Shared aroma: 2-nonanone (fruity, floral).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Rabbit
Provides the main meat, which becomes tender through long simmering and is then cut into squares.
Flour
Thickens the strained soup, giving it body as it cooks smooth with the butter.
Butter
Combines with the flour to form a roux that thickens the soup smoothly and adds richness.
Ham bone
Adds savoury depth and body to the broth during the long simmer.
Red wine or seasoned stock
Adds liquid, flavour and acidity or richness to the finished soup.

The step that matters

Thicken the soup with flour and butter over low heat. Cooking the flour and butter gently until smooth avoids lumps and raw flour taste. High heat can scorch the butter or cause the flour to clump when added to the liquid.

Swap the onion

How well each one fits the dish's main ingredients (rabbit, ham, clove, pepper, flour, butter, red wine):

  1. Shallotfits better
  2. Mustardfits better
  3. Turnipfits better
  4. Onionthe original

Fit is the average pairing score against rabbit, ham, clove, pepper, flour, butter, red wine. 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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