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Almond Milk Soup

A chilled soup made from sweet and bitter almonds, milk, spices, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Almond and peach match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 466 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Almond Milk Soup

Ingredients

Directions

Make the soup

  1. Chop the sweet and bitter almonds finely.

  2. Boil the chopped almonds in 3 quarts of sweet milk with the peach leaf or lemon spice for 30 minutes.

  3. Mix 1 tablespoon of corn-starch with a little cold sweet milk, then add it to the boiling mixture along with sugar and salt.

  4. Stir in the well-beaten yolks of 2 eggs.

  5. Remove the peach leaf when cold.

Finish and serve

  1. Beat the egg whites to a stiff froth and drop spoonfuls over the top of the soup.

  2. Serve cold with crackers or toast.

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. Almond + peachtop 5% of all pairs
    Smell alikestrong
    Cooked together466 recipes

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

  2. Almond + corntop 8% of all pairs
    Smell alikestrong
    Cooked together485 recipes

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

  3. Milk + peachtop 10% of all pairs
    Smell alikemoderate
    Cooked together781 recipes

    Shared aroma: phellandrene (minty).

  4. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  5. Peach + corntop 11% of all pairs
    Smell alikestrong
    Cooked together94 recipes

    Shared aroma: hexanal (green, grassy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sweet almonds
Give the soup its main almond flavour and body as they simmer in the milk.
Bitter almonds
Add a sharper almond aroma that balances the sweetness of the milk.
Sweet milk
Forms the liquid base that the almonds infuse and the thickening sets into.
Corn-starch
Thickens the boiling milk so the soup becomes smooth and lightly body-rich.
Eggs
Yolks enrich and thicken the soup slightly, while whites form a light topping.

The step that matters

Adding the egg yolks. Yolks can scramble if they meet very hot liquid too abruptly. Stirring in well-beaten yolks gradually, off the heat or at lower heat, keeps the soup smooth and creamy.

“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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