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Almond Soup

A creamy soup made with white stock, cream, blanched almonds, flour, butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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

  1. Melt the butter in a saucepan.

  2. Stir in the flour until smooth.

  3. Gradually add the hot cream.

  4. Cook for 10 minutes.

  5. Add the hot stock.

  6. Season with salt and pepper.

  7. Stir in the chopped almonds.

  8. Serve.

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Cream + almondtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,130 recipes

    Shared aroma: 2-heptanol (bitter, floral).

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

Butter
Enriches the base and carries flavour when melted into the saucepan.
Flour
Thickens the butter and cream mixture so the soup becomes smooth and body-rich.
Cream
Adds richness and a silky texture to the soup.
White stock
Forms the liquid base of the soup and adds savoury flavour.
Blanched almonds
Add nutty flavour and some body when pounded fine and stirred in.

The step that matters

Gradually add the hot cream. Adding cream slowly to the flour and butter roux, while stirring, keeps it smooth; adding it all at once can leave lumps of flour that do not dissolve.

“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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