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Artichoke Soup

A soup made from Jerusalem artichokes simmered in stock, strained, and finished with cream, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Artichoke Soup

Why it works: Jerusalem artichoke and leek share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 13 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Artichoke Soup

Ingredients

Directions

Prepare

  1. Prepare the vegetables, then soak them for 20 minutes in enough stock to cover, adding lemon juice or vinegar to prevent discoloration.

Make the soup

  1. Simmer the soaked vegetables in the remaining stock for 2 hours.

  2. Press the mixture through a fine sieve, then return it to the saucepan.

  3. Add cream, salt, and pepper before serving hot.

Bake and serve

  1. Cut the bread into very thin slices (2 inches by 3 inches).

  2. Crisp them in the oven until pale brown.

  3. Serve the crisp bread with the soup.

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 their aromas overlap, and how often cooks already put them together.

  1. Jerusalem artichoke + leektop 1% of all pairs
    Smell alikestrong
    Cooked together13 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Jerusalem artichoke + celerytop 3% of all pairs
    Smell alikestrong
    Cooked together75 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Celery + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together3,467 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Celery + leektop 4% of all pairs
    Smell alikestrong
    Cooked together1,093 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Jerusalem artichokes
Form the main body of the soup, giving bulk and an earthy flavour once simmered and pressed.
White stock
Serves as the liquid base that cooks the vegetables and carries their flavour.
Cream of rice
Thickens the soup as its starch swells and sets during simmering, giving a fuller texture.
Cream or milk
Adds richness and a smooth, mellow body to the finished soup.
White celery
Adds a mild, aromatic savoury note to the stock base.
Leeks
Contribute gentle onion-like sweetness and aroma to the soup base.

The step that matters

Add the cream, then keep the soup hot without boiling. Dairy added to a hot soup can curdle or separate if it boils hard. Reheat gently after adding the cream so the soup stays 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.

More artichoke soup recipes

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