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Almond Soup

A creamy soup made from almond milk, cream, water, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Almond Soup

Why it works: Almond and cream are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,130 recipes. Both carry 2-heptanol, which smells bitter, floral. The science ↓

Almond Soup

Ingredients

Directions

Make the almond milk

  1. Blanch the almonds in boiling water, then remove the skins.

  2. Grind the almonds finely and mix with 4 cups of water.

  3. Strain the mixture through a fine cloth to extract the almond milk.

Finish and serve

  1. Heat the almond milk in a pot, adding salt to taste.

  2. Stir in 1 cup of cream before serving.

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. Almond + creamtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,130 recipes

    Shared aroma: 2-heptanol (bitter, floral).

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

What each ingredient does

Almonds
Provide the base flavour and body once ground and strained into milk.
Water
Extracts the almond flavour and loosens the ground almonds into a liquid milk.
Cream
Adds richness and a smooth, creamy mouthfeel to the finished soup.

The step that matters

Straining through a fine cloth. Fine cloth removes ground almond solids so the milk is smooth; coarse straining leaves grittiness that spoils the soup's texture.

“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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