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Palestine Soup

A creamy vegetable soup made with Jerusalem artichokes, turnip, onion, celery, cream, butter, and stock.

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

Why it works: Jerusalem artichoke and turnip share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 74 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Palestine Soup

Ingredients

Directions

  1. Pare and cut the vegetables into pieces.

  2. Cover with the clear stock or boiling water if stock is unavailable.

  3. Let boil for one hour.

  4. Add the cream and seasoning.

  5. Serve with toasted bread cut into dice.

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 + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together74 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: coumarin (sweet, hay).

  4. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Turnip + oniontop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 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 bulk of the soup and thicken it as they break down while boiling.
Cream
Adds richness and a smooth, velvety texture to the finished soup.
Butter
Adds fat and rich flavour to the soup base.
Sugar
Adds a touch of sweetness that balances the earthy vegetables.

Swap the onion

How well each one fits the dish's main ingredients (jerusalem artichoke, turnip, celery, cream, pepper, sugar, butter):

  1. Leekfits better
  2. Parsnipfits better
  3. Kalefits better
  4. Onionthe original

Fit is the average pairing score against jerusalem artichoke, turnip, celery, cream, pepper, sugar, butter. 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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