Skip to main content
Dessert

Raspberry, Currant and Gooseberry Soup

A chilled fruit soup made from raspberries, currants, and gooseberries with sugar, salt, and cornstarch.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Currant and sugar are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 12,256 recipes. The science ↓

Raspberry, Currant and Gooseberry Soup

Ingredients

Directions

Make the soup

  1. Combine the fruit and water in a pot and cook until the fruit is tender.

  2. Strain the mixture.

  3. Add sugar, salt, and cornstarch, then cook for an additional 10 minutes.

  4. Strain again if necessary.

Serve

  1. Serve very cold in cups with chilled ice.

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. Currant + sugartop 26% of all pairs
    Smell alikelow
    Cooked together12,256 recipes

Currant and sugar barely smell alike, yet cooks put them together in 12,256 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

Raspberries
Provide the main flavour and colour of the soup.
Currants
Add tartness and a deeper fruity flavour.
Gooseberries
Add tartness and body to the fruit base.
Cornstarch
Thickens the cooked fruit liquid as it heats.

The step that matters

Adding the cornstarch and cooking for 10 minutes. Cornstarch must be heated with the liquid to thicken it. Cooking it fully swells the starch granules and removes the raw starchy taste, while stirring keeps it from lumping.

“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.

You might also like

Red Currant JellyRed Currant Jelly65 recipesCurrant Ice CreamCurrant Ice Cream32 recipesCurrant SherbetCurrant Sherbet9 recipesCurrant and Raspberry IceCurrant and Raspberry Ice7 recipes