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Soup Puree, Jerusalem Artichoke, Palestine

A creamy soup made from Jerusalem artichokes, onions, broth, and cream, finished with egg yolks and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Soup Puree, Jerusalem Artichoke, Palestine

Ingredients

Directions

Make the soup base

  1. Melt the butter in a saucepan and lightly fry the chopped onions.

  2. Add the sliced Jerusalem artichokes, cover the saucepan, and simmer for 20 minutes.

  3. Pour in the broth, add the parsley, and season with salt, pepper, nutmeg, and sugar.

  4. Cook slowly until the artichokes are tender, then remove the parsley.

  5. Rub the mixture through a fine sieve and return it to the saucepan to keep warm.

Finish with the liaison

  1. In a bowl, dilute the egg yolks in the cream.

  2. Stir in the butter until melted.

  3. Add the cream mixture to the soup just before serving.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Jerusalem artichoke + nutmegtop 4% of all pairs
    Smell alikestrong
    Cooked together48 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Jerusalem artichoke + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together70 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Jerusalem artichokes
Provide the main body and earthy flavor of the soup when cooked and sieved.
Butter
Adds richness and a silky mouthfeel to the soup.
Egg yolks
Thicken the cream mixture and enrich the soup when gently heated.
Cream
Adds richness and smoothness, softening the soup's texture.
Chicken or veal broth
Supplies the liquid that cooks the artichokes and forms the soup's base.

The step that matters

Add the cream mixture just before serving. Egg yolks thicken when heated but can curdle or scramble if boiled. Keep the soup hot but not boiling after adding them, and serve promptly.

Swap the onion

How well each one fits the dish's main ingredients (butter, jerusalem artichoke, chicken, parsley, pepper, nutmeg, sugar):

  1. Leekfits better
  2. Shallotfits better
  3. Parsnipfits better
  4. Onionthe original

Fit is the average pairing score against butter, jerusalem artichoke, chicken, parsley, pepper, nutmeg, 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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