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Soup

Curry Soup

A veal broth soup flavored with onions, parsley, curry powder, lemon juice, cream, and rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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

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

  2. Just before serving, stir in the lemon juice, boiling cream, and 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. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  5. Onion + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 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 broth
Forms the liquid base that carries all the other flavours.
Onions
Add savoury sweetness and aromatic depth as the broth flavours.
Curry powder
Provides the warm, spiced aroma that defines the soup.
Boiling cream
Adds richness and a smooth, velvety mouthfeel.
Boiled rice
Adds body and a soft, starchy texture to the soup.
Lemon juice
Adds acidity that brightens the rich broth and cream.

The step that matters

Adding the lemon juice and cream at the end. Acid from lemon juice can curdle dairy, especially when cream is held at a rolling boil alongside it. Stirring both in just before serving keeps the cream smooth and the flavour bright.

Swap the onion

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

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

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