Skip to main content
Soup

Jerusalem Artichoke, or Palestine Soup

A clear soup made from Jerusalem artichokes simmered in veal stock and finished with cream.

From an old cookbook · modernised transcription
By Eliza Acton · From a historical cookbook (Project Gutenberg) · 10 ingredients
Jump to recipe ↓

Why it works: Cream and pepper are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 21,449 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Jerusalem Artichoke, or Palestine Soup

Ingredients

Directions

Prepare the artichokes

  1. Wash and pare freshly dug artichokes quickly.

  2. Place them in spring water to preserve color, but do not leave them after all are ready.

  3. Boil three pounds of artichokes in water for ten minutes.

  4. Lift them out and slice them, then put them into three pints of boiling stock.

Make the soup

  1. When they have stewed gently in this for fifteen to twenty minutes, press them with the soup through a fine sieve and put the whole into a clean saucepan with a pint and a half more of stock.

  2. Add sufficient salt and cayenne to season, and skim the soup well.

  3. After it has simmered for two or three minutes, stir in a pint of rich boiling cream.

  4. Serve immediately.

Nutrition, whole recipe (rough)

63Calories
1 gProtein
6 gFat
3 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Cream1 tbsp (15ml) heavy51
Cayenne1 tsp (1.8g)6
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Waternot in our table0

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

By Eliza Acton. 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. Cream + peppertop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and pepper barely smell alike, yet cooks put them together in 21,449 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

Jerusalem artichokes (in the method)
Provide the main body and flavour of the soup once cooked and pressed.
Stock
Cooks the artichokes and forms the liquid base of the soup.
Cream
Adds richness and a smooth, silky texture to the finished soup.

The step that matters

Stirring in the cream. Cream should be added after the soup has simmered briefly and only just before serving. Boiling it for long can cause it to separate or turn grainy, and the soup can curdle if overheated.

“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

Indian Spiced Potato Soup with Tofu and SpinachIndian Spiced Potato Soup with Tofu and Spinach448 recipesClear Carrot and Bottle Gourd SoupClear Carrot and Bottle Gourd Soup65 recipesMock Bisque SoupMock Bisque Soup51 recipesCream of Asparagus SoupCream of Asparagus Soup42 recipes