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Raspberry, Currant and Gooseberry Soup

A chilled fruit soup made from raspberries, currants, and gooseberries simmered with water, sweetened, salted, and thickened with 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

Make the soup

  1. Combine the fruit and water in a pot and cook until the fruit is tender.

  2. Strain the mixture, then add sugar, salt, and cornstarch to thicken slightly.

  3. Cook for an additional 10 minutes, straining again if necessary.

Serve

  1. 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 (raspberries, currants, gooseberries)
Provides the main flavor and body of the soup, with the pulp softening as it cooks.
Cornstarch
Thickens the strained liquid as it heats, giving the soup a slightly fuller texture.
Sugar
Adds sweetness that balances the tartness of the currants and gooseberries.

The step that matters

Adding cornstarch to the strained liquid. Cornstarch thickens only when the liquid is heated enough for its starch granules to swell and gelatinize. Adding it without cooking it through leaves the soup thin and possibly cloudy with raw starch taste, so the mixture needs to simmer after it goes in.

“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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