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Apple Soup

A soup made from cooked apples, onion, butter, and cornflour, sweetened with sugar and seasoned with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Apple Soup

Why it works: Apple and butter are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 8,706 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Apple Soup

Ingredients

Directions

Prepare

  1. Peel and chop the apple.

Make the soup

  1. Cook the apple and onion in water until tender.

  2. Pass the mixture through a sieve.

  3. Return to the saucepan and add butter, salt, and sugar.

  4. Thicken the soup with cornflour and serve.

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. Apple + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together8,706 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Apple + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Apple + oniontop 19% of all pairs
    Smell alikemoderate
    Cooked together3,206 recipes

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

Apple and sugar barely smell alike, yet cooks put them together in 16,478 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

Cooking apple
Provides the main body and fruity flavour of the soup.
Butter
Adds richness and a smooth, rounded mouthfeel to the soup.
Cornflour
Thickens the soup as it is heated, giving it body.

The step that matters

Thicken the soup with cornflour. Cornflour must be mixed smoothly with liquid before adding to hot soup, otherwise it clumps. Starch thickens only when heated, so the soup should be simmered briefly after adding it to reach full thickness.

Swap the onion

How well each one fits the dish's main ingredients (apple, sugar, butter):

  1. Sweet potatofits better
  2. Capsicumfits better
  3. Parsnipfits better
  4. Onionthe original

Fit is the average pairing score against apple, sugar, butter. 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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