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Turkey Soup

A simple soup made by boiling turkey remnants and seasoning with celery.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Turkey Soup

Why it works: Turkey and celery work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 431 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Turkey Soup

Ingredients

Directions

  1. Boil the remnants of the turkey or fowl until the meat drops from the bones.

  2. Season the soup with celery.

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. Turkey + celerytop 14% of all pairs
    Smell alikemoderate
    Cooked together431 recipes

    Shared aroma: myristicin (spice, warm).

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

What each ingredient does

Remnants of a turkey or any fowl
Provides the meat and bones that flavour the broth and yield the soup's body.
Celery, fresh or dried
Adds a fresh, aromatic vegetal flavour to the soup.

“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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