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Mock Bisque Soup

A tomato-based soup thickened with flour and milk, 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. Stew the tomatoes.

  2. Add the baking soda to the tomatoes and stir well.

  3. Rub the tomato mixture through a fine sieve to remove seeds.

Make the milk base

  1. Boil the milk in a double boiler, reserving ½ cup to mix with the flour.

  2. Mix the flour smoothly with the reserved milk and stir into the boiling milk.

  3. Boil for 10 minutes.

Combine and serve

  1. Add butter, salt, and pepper to the milk, then stir in 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

Canned tomatoes
Provide the main body and acidic flavor of the soup.
Milk
Forms the creamy, smooth base of the soup.
Flour
Thickens the milk so the soup has body.
Butter
Adds richness and a smooth mouthfeel.
Baking soda
Neutralizes some tomato acidity, softening the flavor and reducing curdling risk.

The step that matters

Stir the tomatoes into the milk. Adding acidic tomatoes to hot milk can curdle it. Baking soda is added to the tomatoes first to reduce acidity, and the flour-thickened milk helps keep the mixture smooth.

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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