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Almond Soup

A soup made with sweet and bitter almonds, egg yolks, white pepper, veal or fowl stock, thickened with butter and flour, finished with cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Almond Soup

Why it works: Almond and flour are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 8,673 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Almond Soup

Ingredients

Directions

Prepare the stock

  1. Make stock from veal or old fowl.

Make the soup

  1. In a mortar, combine sweet almonds, a few bitter almonds, egg yolks, and white pepper; pound until very fine.

  2. Add the almond mixture to the stock and let it simmer gently, adding cold broth as it reduces.

  3. Strain the soup.

  4. Thicken with butter kneaded in flour.

  5. Just before serving, stir in the heavy cream.

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 + flourtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Almond + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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

Sweet almonds
Provide the main body and nutty flavor of the soup once ground into the stock.
Hard-boiled egg yolks
Add richness and help give the soup a smooth, creamy mouthfeel.
Butter and flour
Form a roux-style paste that thickens the soup and adds richness.
Heavy cream
Adds fat and a silky texture, stirred in at the end so it stays fresh.

The step that matters

Pounding the almond mixture until very fine. Finely ground almonds release their oils and starches into the stock and blend smoothly. Coarse pieces leave a gritty texture that straining may not fully remove.

Swap the white pepper

How well each one fits the dish's main ingredients (almond, egg, veal, butter, flour, cream):

  1. Nutmegfits better
  2. Capersfits better
  3. Cinnamonfits better
  4. White pepperthe original

Fit is the average pairing score against almond, egg, veal, butter, flour, cream. 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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