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Soup

Apple Soup

A soup made from boiled apples, water, white wine, sugar, and tapioca.

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

Why it works: Apple and white wine work together. They rank in the top 8% of all ingredient pairs, and 372 recipes mention both. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

Apple Soup

Ingredients

Directions

  1. Wash the apple pieces and boil them in a little water until well done.

  2. Pass the cooked apples through a sieve and add water to the sauce.

  3. Boil the mixture for a few minutes.

  4. Stir in the tapioca, white wine, and sugar, and boil for 1-2 minutes longer.

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 aroma chemistry they share, and how many recipes mention both.

  1. Apple + white winetop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together372 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  2. Apple + sugartop 18% of all pairs
    Aroma overlaplow
    Mentioned together16,478 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. White wine + sugartop 30% of all pairs
    Aroma overlaplow
    Mentioned together2,586 recipes

    Shared aroma: beta-damascenone (apple, rose).

Apple and sugar share little aroma chemistry, yet 16,478 recipes mention both: they likely 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

Apples
Provide the main body and flavour, breaking down into a smooth purée when cooked.
White wine
Adds acidity and aroma to balance the sweetness of the apples.
Instantaneous tapioca
Thickens the soup as it boils, giving it body without making it cloudy.

The step that matters

Stir in the tapioca and boil for 1-2 minutes. Instantaneous tapioca thickens quickly when boiled, but it needs to be stirred in evenly to avoid lumps. Boiling it briefly gives the starch time to swell and set the soup's texture.

“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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