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Palestine or Artichoke Soup

A creamy artichoke soup made with stock, butter, milk, and thickened with rice flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Artichoke and flour match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 466 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Palestine or Artichoke Soup

Ingredients

Directions

Prepare

  1. Peel and slice the artichokes and onion.

  2. Cut up the celery and sauté it with the onion in butter.

Make the soup

  1. Add the artichokes and stock, then simmer gently for 1 hour.

  2. Sieve the soup, thicken it, and add the cream.

  3. Reheat and serve with fried croutons.

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.

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. Artichoke + flourtop 6% of all pairs
    Smell alikestrong
    Cooked together466 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Artichoke + celerytop 7% of all pairs
    Smell alikestrong
    Cooked together183 recipes

    Shared aroma: nonanal (fat, citrus).

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

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

  4. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 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

Artichokes
Form the main body of the soup and give it its distinctive flavour.
Butter
Carries the onion and celery flavour as they soften, adding richness.
Rice flour
Thickens the sieved soup, giving it body without strong flavour.
Milk or cream
Adds richness and a smooth, silky texture at the end.

The step that matters

Thickening the sieved soup. Rice flour must be fully mixed in and gently heated so it swells and thickens evenly; added to hot liquid without stirring it can form lumps. Cream should be added after thickening and kept from boiling hard so it does not curdle.

Swap the onion

How well each one fits the dish's main ingredients (artichoke, butter, milk, celery, rice, flour):

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

Fit is the average pairing score against artichoke, butter, milk, celery, rice, flour. 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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