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Curry Soup

A broth-based soup with veal broth, onions, parsley, chicken, curry powder, cream, lemon juice, served over boiled rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Curry Soup

Ingredients

Directions

Make the soup

  1. Season the veal broth with onions, parsley, salt, and pepper.

  2. Strain the broth and return it to the pot.

  3. Add the chicken and curry powder to the pot.

  4. Boil until the chicken is tender.

Finish and serve

  1. Stir in the cream and lemon juice just before serving.

  2. Serve with boiled rice.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Chicken + ricetop 5% of all pairs
    Smell alikemoderate
    Cooked together4,769 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  5. Onion + chickentop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

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

What each ingredient does

Veal broth
Forms the liquid base that carries the flavour of the whole soup.
Chicken
Provides the main protein, which becomes tender as it simmers in the broth.
Curry powder
Adds the warm, spiced aroma that defines the soup.
Cream
Adds richness and a smooth, mellow texture to the soup.
Lemon juice
Adds acidity that brightens the rich broth and cream.

The step that matters

Stir in the cream and lemon juice just before serving. Cream can curdle or separate when boiled with acid, so adding it off the heat, just before serving, keeps the soup smooth and the lemon's brightness fresh.

Swap the onion

How well each one fits the dish's main ingredients (veal, parsley, pepper, chicken, cream, lemon, rice):

  1. Carrotfits better
  2. Spinachfits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against veal, parsley, pepper, chicken, cream, lemon, rice. 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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