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Palestine Soup

A creamy soup made from Jerusalem artichokes, onion, butter, milk, breadcrumbs, and egg yolks, served over boiled artichokes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Palestine Soup

Why it works: Jerusalem artichoke and artichoke share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 31 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Palestine Soup

Ingredients

Directions

Prepare

  1. Peel the Jerusalem artichokes.

  2. Steep the peeled Jerusalem artichokes in water for ten minutes.

Make the soup

  1. Fry the sliced artichokes and onion in butter for five minutes without coloring.

  2. Add the boiling milk and season.

  3. Simmer for one hour, skimming the soup carefully while cooking.

  4. Strain the soup.

  5. Return the strained soup to the saucepan.

  6. Add the breadcrumbs and pint of milk.

  7. Bring the mixture to a boil.

  8. Remove from heat.

  9. Stir in the beaten egg yolks.

Serve

  1. Pour the soup into a tureen over the boiled artichokes.

  2. Serve with grated parmesan.

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 + artichoketop 1% of all pairs
    Smell alikestrong
    Cooked together31 recipes

    Shared aroma: coumarin (sweet, hay).

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

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

  3. Jerusalem artichoke + oniontop 9% of all pairs
    Smell alikestrong
    Cooked together140 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Onion + artichoketop 10% of all pairs
    Smell alikestrong
    Cooked together738 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

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 flavor of the soup as they cook down and are strained.
Butter
Fat that softens the sliced artichokes and onion and carries flavor without browning them.
Milk
Adds liquid and creaminess, giving the soup a smooth, rich body.
Egg yolks
Thicken the soup and add richness when stirred in off the heat.
Breadcrumbs
Help thicken the soup and give it body after straining.

The step that matters

Stir in the beaten egg yolks off the heat. Egg yolks thicken through gentle heat; if the soup is boiling when they go in, they can scramble and turn grainy instead of smooth.

Swap the onion

How well each one fits the dish's main ingredients (jerusalem artichoke, butter, milk, egg, artichoke):

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

Fit is the average pairing score against jerusalem artichoke, butter, milk, egg, artichoke. 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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