Skip to main content
Main

Cream of Jerusalem Artichokes

A creamy soup made from Jerusalem artichokes, milk, cream, and egg yolks, seasoned with salt and pepper.

From an old cookbook · modernised transcription
By Henrietta Latham Dwight · From a historical cookbook (Project Gutenberg) · 6 ingredients
Jump to recipe ↓

Why it works: Butter and milk 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 ↓

Cream of Jerusalem Artichokes

Ingredients

Directions

Prepare the artichokes

  1. Wash and peel enough artichokes to make a pint when cut into slices.

  2. Put the sliced artichokes in a saucepan with a tablespoonful of butter.

  3. Let them simmer for a few minutes without taking color.

  4. Cover with water and boil until tender.

  5. Rub the cooked artichokes through a sieve.

Make the soup

  1. Return the puree to the stove with a quart of milk.

  2. Add a tablespoonful of butter rubbed into a tablespoonful (slightly heaping) of flour.

  3. Season to taste with salt and pepper.

  4. Let the mixture come to a boil.

  5. Remove from the fire.

  6. Add two egg yolks, beaten with half a cup of cream. Stir rapidly.

  7. Serve immediately.

Nutrition, whole recipe (rough)

386Calories
15 gProtein
30 gFat
14 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Henrietta Latham Dwight. Recipe from a historical cookbook (Project Gutenberg).

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. See the original page.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

What each ingredient does

Jerusalem artichokes (in the method)
Provide the main body and flavor of the soup when cooked and puréed.
Flour (in the method)
Thickens the milk into a smooth body as it cooks with the butter.
Egg yolks
Enrich and thicken the soup, adding richness and body when stirred in off the heat.
Cream
Adds richness and smoothness, mixed with the egg yolks before they go in.
Milk
Forms the liquid base of the soup, giving it body and mild sweetness.

The step that matters

Adding the egg yolks. Egg yolks thicken by gentle heat; if the soup is boiling when they go in, they can curdle. Removing it from the fire first and stirring rapidly helps keep the texture smooth.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes