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Mock Bisque Soup

A tomato-based bisque soup made with milk, flour, butter, and baking soda.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Mock Bisque Soup

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Mock Bisque Soup

Ingredients

Directions

Prepare the tomato

  1. In a pot, stew the canned tomato.

  2. Add the baking soda to the tomato, stirring well.

  3. Rub the mixture through a fine sieve to remove seeds.

Make the milk base

  1. Reserve ½ cup of milk and mix it smoothly with the flour.

  2. In a double boiler, bring the remaining milk to a boil.

  3. Stir in the flour and milk mixture and boil for 10 minutes.

  4. Add butter, salt, and pepper to the milk, then combine with the tomatoes.

Serve

  1. Serve immediately.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Tomato + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together2,226 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

Canned tomato
Provides the main body, acidity and flavor of the soup.
Milk
Forms the creamy base and gives the soup its smooth, rich texture.
Flour
Thickens the milk mixture so the soup has body.
Butter
Adds fat for richness and a smoother mouthfeel.
Baking soda
Neutralizes some tomato acidity and causes the mixture to foam when added.

The step that matters

Adding the baking soda to the tomato. Baking soda reacts with the tomato's acids and releases carbon dioxide, so it will foam up quickly. Adding it gradually while stirring well prevents overflow and keeps the soup from tasting soapy or metallic.

Swap the tomato

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

  1. Potatofits better
  2. Capsicumfits better
  3. Chivefits better
  4. Tomatothe original

Fit is the average pairing score against milk, flour, butter, pepper. 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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