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Green Corn Soup

A soup made from corn kernels, onion, butter, egg, flour, and parsley, served with dumplings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Green Corn Soup

Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Green Corn Soup

Ingredients

Directions

Prepare

  1. Cut the kernels from the corn and scrape them off.

Cook the soup

  1. Boil the corn and onion in water for 20 minutes.

  2. Add butter, salt, and pepper ten minutes before serving.

  3. Make dumplings by mixing the egg with flour until stiff like rice.

  4. Add the dumplings and chopped parsley before serving.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  3. Corn + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

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

  5. Corn + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together943 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

Corn
Provides the main body and sweet flavor of the soup.
Onion
Adds aromatic savory depth to the cooking water.
Butter
Adds richness and a silky mouthfeel to the finished soup.
Egg
Binds the flour into dumplings that hold their shape in the broth.

The step that matters

Making the dumplings. The egg and flour mixture must be stiff enough to hold together. If it is too loose, the dumplings will dissolve into the soup instead of setting into distinct pieces when they cook.

Swap the onion

How well each one fits the dish's main ingredients (corn, butter, pepper, egg, flour, parsley):

  1. Capsicumfits better
  2. Shallotfits better
  3. Chivefits better
  4. Onionthe original

Fit is the average pairing score against corn, butter, pepper, egg, flour, parsley. 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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