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Vegetable Soup Stock

A clear vegetable stock made by simmering onions, potatoes, celery, carrots, eggplant, squash, black‑eyed peas, parsley, asparagus, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Vegetable Soup Stock

Ingredients

Directions

Prepare

  1. Wash and cut all vegetables into pieces.

Make the stock

  1. Heat the butter in a pot and add the vegetables.

  2. Sauté the vegetables for a few minutes.

  3. Add boiling water to cover the vegetables and boil until tender.

  4. Strain the mixture through a sieve to obtain the stock.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  2. Celery + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

  4. Eggplant + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together328 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  5. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

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

What each ingredient does

Butter
Carries the heat and adds richness while the vegetables soften and begin to brown lightly.
Potatoes
Break down slightly as they cook, giving the stock body and a thicker texture.
Carrots
Add natural sweetness and color to the stock as they soften in the water.
Onion
Adds savory depth and aroma once sautéed and simmered.

Swap the black-eyed pea

How well each one fits the dish's main ingredients (onion, potato, celery, carrot, eggplant, parsley, asparagus):

  1. Chickpeafits better
  2. Beansfits better
  3. Lentilsfits better
  4. Black-eyed peathe original

Fit is the average pairing score against onion, potato, celery, carrot, eggplant, parsley, asparagus. 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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