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Almond Soup

A soup made from ground almonds, milk, sugar, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Almond Soup

Why it works: Almond and milk are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,800 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Almond Soup

Ingredients

Directions

Prepare the almond milk

  1. Blanch the almonds.

  2. Grind the blanched almonds using a meat chopper or pound them in a mortar.

  3. Mix the ground almonds with the cold milk gradually to form a smooth paste.

  4. Press the mixture through a cheesecloth to extract the almond milk.

Make the soup

  1. In a separate pot, add sugar and salt to the hot milk, then stir in the almond milk.

  2. Heat the mixture gently and 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 + milktop 16% of all pairs
    Smell alikemoderate
    Cooked together5,800 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Almond + sugartop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  3. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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 flavor and body of the soup once ground and strained into almond milk.
Cold milk
Helps the ground almonds form a smooth paste and carries their flavor into the liquid.
Hot milk
Forms the base of the soup, adding creaminess and warming the almond milk when combined.

The step that matters

Heat the mixture gently. Milk-based liquids can scorch or curdle at high heat, so gentle warming keeps the soup smooth and prevents a burnt taste.

Swap the almond

How well each one fits the dish's main ingredients (milk, sugar):

  1. Cocoafits about as well
  2. Almondthe original
  3. Chestnutfits about as well
  4. Peanutfits less well

Fit is the average pairing score against milk, sugar. 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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