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Soup

Palestine Soup

A soup made from artichokes simmered in butter, then boiled in stock, strained, and finished with cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Palestine Soup

Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Palestine Soup

Ingredients

Directions

  1. Simmer the artichokes in butter until soft, ensuring they do not brown.

  2. Boil the softened artichokes in strong white stock with a bay leaf.

  3. Rub the mixture through a wire sieve to ensure a smooth texture.

  4. Stir in the boiling cream and serve.

  5. If the artichokes are not very young, add a little powdered sugar 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.

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

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

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Artichoke + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together893 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  4. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Artichoke + creamtop 21% of all pairs
    Smell alikemoderate
    Cooked together335 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Artichokes
Form the main body of the soup, becoming soft and pureed when rubbed through a sieve.
Butter
Softens the artichokes gently in fat, adding richness to the soup.
Strong white stock
Liquid that cooks the artichokes and carries their flavour through the soup.
Boiling cream
Adds richness and a smooth, velvety body when stirred in at the end.

The step that matters

Simmer the artichokes in butter without browning. Browning gives the butter and artichokes a toasted, bitter flavour that would change the soup's delicate taste. Gentle heat softens them evenly so they blend smoothly.

“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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