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Raspberry, Currant and Gooseberry Soup

A chilled fruit soup made with raspberries, currants, gooseberries, water, sugar, salt, and cornstarch.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Currant and sugar are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 12,256 recipes. The science ↓

Raspberry, Currant and Gooseberry Soup

Ingredients

Directions

Cook the fruit

  1. Combine the fruit and water in a pot.

  2. Cook until the fruit is tender.

  3. Strain the mixture.

Thicken and serve

  1. Add sugar, salt, and cornstarch.

  2. Cook for an additional 10 minutes.

  3. Strain again if necessary.

  4. Serve very cold in cups with chipped ice.

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. Currant + sugartop 26% of all pairs
    Smell alikelow
    Cooked together12,256 recipes

Currant and sugar barely smell alike, yet cooks put them together in 12,256 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Mixed fruit
Supplies the main flavor and, once cooked and strained, the body of the soup.
Sugar
Adds sweetness that balances the tartness of the currants and gooseberries.
Cornstarch
Thickens the strained liquid as it heats, giving the soup a smoother, fuller texture.

The step that matters

Adding and cooking the cornstarch. Cornstarch clumps if it goes in dry or unstirred, so whisk it into the liquid until smooth. It only thickens fully once the mixture simmers and the starch granules swell and gelatinize, so the extra cooking time matters.

“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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