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Westerfield White Soup

A veal-based white soup with onions, spices, cream, vermicelli, and almonds, served with French rolls.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Arrowroot and almond match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 179 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Westerfield White Soup

Ingredients

Directions

Make the stock

  1. Break the bone of the veal in one or two places.

  2. Place the veal in a pot with the cold water.

  3. Bring to a boil.

  4. Skim off any scum that forms.

  5. Add the salt, onions, white pepper, mace, and cayenne pepper.

  6. Simmer slowly until the soup reduces by one third.

  7. Strain the soup.

  8. Let it cool.

  9. Remove the fat and sediment.

Finish and serve

  1. Reheat the strained soup in a clean pot.

  2. In a bowl, blend the cream with the arrowroot until smooth.

  3. When the soup boils, mix in the cream mixture, vermicelli, and almonds.

  4. Simmer for one minute.

  5. Serve immediately with French rolls.

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. Arrowroot + almondtop 1% of all pairs
    Smell alikestrong
    Cooked together179 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Onion + arrowroottop 11% of all pairs
    Smell alikestrong
    Cooked together340 recipes

    Shared aroma: coumarin (sweet, hay).

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

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

  4. Pepper + arrowroottop 14% of all pairs
    Smell alikemoderate
    Cooked together329 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Onion + almondtop 14% of all pairs
    Smell alikestrong
    Cooked together1,769 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Veal knuckle
Releases gelatin and flavour into the water, giving the soup its body and savour.
Heavy cream
Adds richness and a silky mouthfeel to the finished soup.
Arrowroot
Thickens the soup when heated, giving it a smooth, light body.
Vermicelli
Adds starchy bulk and soft texture to the soup.
Blanched almonds
Add crunch and a mild nutty flavour against the soft soup.

The step that matters

Adding the cream and arrowroot mixture. Arrowroot must be blended smooth with the cream first, then stirred into boiling soup. Added directly or unevenly, it clumps and the soup turns lumpy. Keep the soup at a boil only briefly after adding, since prolonged boiling can thin starch-thickened liquids and can curdle dairy.

Swap the mace

How well each one fits the dish's main ingredients (veal, onion, pepper, cream, arrowroot, almond):

  1. Turmericfits better
  2. Capersfits better
  3. Nutmegfits better
  4. Macethe original

Fit is the average pairing score against veal, onion, pepper, cream, arrowroot, almond. 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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