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Patato Soufflé

A potato soup thickened with floured butter, milk, and beaten eggs, finished with parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Potato and parsley are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 2,855 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Patato Soufflé

Ingredients

Directions

Cook the potatoes

  1. Place chopped potatoes in hot water over heat.

  2. Season and cook gently for 30 minutes, stirring often to prevent scorching.

  3. Strain and rub through a colander.

Finish the soup

  1. Return to the kettle with parsley and floured butter.

  2. Stir to a simmering boil.

  3. Heat milk in another vessel.

  4. Turn the milk onto the beaten eggs and mix well.

  5. Add this mixture to the soup kettle.

  6. Stir over heat for 1 minute.

  7. Pour into a tureen.

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. Potato + parsleytop 5% of all pairs
    Smell alikemoderate
    Cooked together2,855 recipes

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

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  4. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  5. Parsley + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

What each ingredient does

Potatoes
Break down into a smooth, thick body that gives the soup its substance.
Floured butter
Its flour thickens the liquid and the butter adds richness and mouthfeel.
Beaten eggs
Coagulate with gentle heat, adding body and a silky richness to the soup.
Milk
Adds creaminess and softness, mellowing the flavour of the potato base.

The step that matters

Add the milk and egg mixture to the hot soup. Eggs set when heated, so they can curdle or scramble if the soup boils hard after they go in. Stir over gentle heat only as long as the record says, keeping the mixture smooth.

Swap the parsley

How well each one fits the dish's main ingredients (potato, butter, milk, egg):

  1. Nutmegfits about as well
  2. Cinnamonfits about as well
  3. Parsleythe original
  4. Dillfits less well

Fit is the average pairing score against potato, butter, milk, egg. 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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