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Mock Bisque Soup

A tomato-based soup thickened with milk and flour, flavored with butter, salt, pepper, and baking soda.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Mock Bisque Soup

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Mock Bisque Soup

Ingredients

Directions

Prepare the tomatoes

  1. Press the tomatoes through a colander.

  2. Add the baking soda to the tomatoes.

Make the milk base

  1. In a double boiler, heat the milk until boiling; reserve ½ cup of milk.

  2. Mix the flour with the reserved milk until smooth.

  3. Stir the mixture into the boiling milk and cook for 10 minutes.

  4. Stir the butter, salt, and pepper into the milk.

Combine and serve

  1. Add the tomatoes.

  2. Serve immediately.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Tomato + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together2,226 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Tomatoes
Provide the main body, acidity and flavour of the soup.
Milk
Forms the creamy liquid base of the soup.
Flour
Thickens the milk so the soup becomes smooth and body-rich.
Butter
Adds fat for richness and a smoother mouthfeel.
Baking soda
Neutralises some tomato acidity, reducing curdling risk when milk meets tomatoes.

The step that matters

Stir the mixture into the boiling milk and cook for 10 minutes. Flour must be fully smoothed in and cooked to thicken properly and lose its raw taste. Lumps form if flour is added to hot liquid without first being mixed into cold or reserved milk, so the slurry step matters.

Swap the tomato

How well each one fits the dish's main ingredients (milk, flour, butter, pepper):

  1. Potatofits better
  2. Capsicumfits better
  3. Chivefits better
  4. Tomatothe original

Fit is the average pairing score against milk, flour, butter, pepper. 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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