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Curry Soup

A veal broth-based soup with chicken, curry powder, lemon, and cream, served with 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 add the chicken pieces.

  3. Stir in the curry powder and boil the chicken until tender.

Finish and serve

  1. Before serving, add the lemon juice and boiling cream.

  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 soup.
Chicken
Provides the main protein, which becomes tender as it simmers in the broth.
Curry powder
Adds the spiced aroma that defines the dish.
Cream
Adds richness and softens the sharpness of the lemon and curry.
Lemon juice
Adds acidity that brightens the flavour of the soup.

The step that matters

Adding the cream and lemon juice. Cream can curdle or split when it meets acid and prolonged boiling. Adding the lemon juice and boiling cream just before serving, rather than earlier in the cooking, helps keep the soup smooth.

Swap the onion

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

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

Fit is the average pairing score against veal, parsley, pepper, chicken, 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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