Why it works: Mutton and apple work together. They rank in the top 29% of all ingredient pairs, and cooks put them together in 278 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓
Apple Soup
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Clear the fat from the broth and strain it through a fine sieve.
Bring the broth to a boil.
Add the cooking apples and stew them for 22 minutes.
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.
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Mutton + appletop 29% of all pairsSmell alikelowCooked together278 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Mutton broth, bouillon, or shin of beef stock
- Forms the liquid base that carries the flavour of the soup.
- Cooking apples
- Soften during stewing to give the soup body, sweetness and a fruity flavour.
The step that matters
Stewing the apples for 22 minutes. Apples need to be cooked just until tender. Overcooking breaks them down into a dull, mushy texture, while undercooking leaves them firm and sharp-tasting in the broth.
“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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