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Soup

Iced Cherry Soup

A chilled soup made from stewed cherries, cherry jelly, chablis, and grapefruit juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cherry and grapefruit work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 28 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Iced Cherry Soup

Ingredients

Directions

Make the soup

  1. Stew the cherries gently to draw out the juice.

  2. Pour the hot cherry juice over the cherry jelly, but do not boil.

  3. Add the chablis and the juice of the grapefruit.

  4. Mix well and chill on ice.

Serve

  1. Serve in glasses.

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.

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. Cherry + grapefruittop 8% of all pairs
    Smell alikemoderate
    Cooked together28 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Cherries
Gentle stewing releases their juice, providing the main cherry flavour and colour of the soup.
Chablis
Adds wine flavour and acidity, giving the soup a crisp, dry edge against the sweet fruit.
Cherry jelly
Its sugar and pectin sweeten and thicken the hot juice, giving the soup body.
Grapefruit
Its juice adds bright acidity that balances the sweetness of the cherries and jelly.

The step that matters

Pour the hot cherry juice over the cherry jelly, but do not boil. Boiling the mixture can weaken the set and dull the fresh cherry flavour. Heat is enough to melt the jelly into the juice, so keeping it below boiling gives a smooth, well-flavoured base.

“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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