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Vegetable Soup

A hearty vegetable soup with dumplings made from veal and beef bones, peas, carrots, onions, cauliflower, celery, parsley, eggs, flour, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Vegetable Soup

Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Vegetable Soup

Ingredients

Directions

Make the broth

  1. Boil the veal and beef bones in a large pot for 1.5 hours.

  2. Season the broth with salt and pepper.

  3. Add peas, carrot, onion, cauliflower, celery, and parsley to the pot.

  4. Boil the soup for another 1.5 hours.

  5. Strain the soup through a colander.

  6. Return the strained broth to the pot and bring it to a boil.

Make the dumplings

  1. Mix eggs, flour, and milk in a bowl to make the dumpling mixture.

  2. Melt butter in a dish on the stove.

  3. Stir the melted butter into the dumpling mixture until it forms a thick dough.

  4. Let the dough cool.

  5. Add one egg, nutmeg, sugar, and salt to the dough; stir well.

  6. Drop tablespoonfuls of the dumpling mixture into the boiling soup.

  7. Cook the dumplings in the soup for 10 minutes.

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. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Peas + cauliflowertop 5% of all pairs
    Smell alikestrong
    Cooked together313 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Pepper + celerytop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Pepper + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

  5. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

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

What each ingredient does

Eggs
Bind the dumpling dough and help it set as it cooks in the soup.
Flour
Forms the structure of the dumplings as the starch sets with heat.
Butter
Adds richness and tenderness to the dumpling dough.
Milk
Moistens the flour to form a dough and adds softness to the dumplings.
Veal and beef bones
Release gelatin and flavour into the broth as they simmer.

The step that matters

Cooking the dumplings in the boiling soup. The soup must be at a steady boil when the dumpling mixture goes in. If it is too weak, the dumplings sink, turn soggy, and cook unevenly, while a rolling boil firms the outside quickly.

Swap the peas

How well each one fits the dish's main ingredients (veal, beef, pepper, carrot, onion, cauliflower, celery):

  1. Beansfits better
  2. Lentilsfits better
  3. Chestnutfits about as well
  4. Peasthe original

Fit is the average pairing score against veal, beef, pepper, carrot, onion, cauliflower, celery. 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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