Skip to main content
Main

Artichoke Soup

A soup made from Jerusalem artichokes, onion, stock, milk, butter, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓
Artichoke Soup

Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Artichoke Soup

Ingredients

Directions

Prepare

  1. Peel and slice the artichokes and onion thinly, keeping the artichokes submerged in water with a little lemon juice or vinegar.

Make the soup

  1. Melt the butter in a pot and fry the vegetables slowly for about 5 to 6 minutes.

  2. Add the lemon juice, flour, salt, cayenne pepper, and stock gradually.

  3. Bring to a boil, stirring continuously.

  4. Add the milk and simmer for a few minutes 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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Jerusalem artichoke + flourtop 6% of all pairs
    Smell alikestrong
    Cooked together116 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Jerusalem artichoke + lemontop 6% of all pairs
    Smell alikestrong
    Cooked together72 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  5. Jerusalem artichoke + oniontop 9% of all pairs
    Smell alikestrong
    Cooked together140 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, thickening into a smooth purée as they cook.
Flour
Thickens the stock into a smooth, lightly bodied soup as it heats.
Butter
Adds richness and carries flavour while the vegetables fry.
Milk
Adds creaminess and softens the soup's flavour when added at the end.

The step that matters

Adding the stock and flour gradually while stirring. Flour clumps if it meets liquid all at once. Adding it gradually and stirring constantly lets starch disperse evenly, so the soup thickens smoothly rather than becoming lumpy.

Swap the onion

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

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

Fit is the average pairing score against jerusalem artichoke, flour, milk, butter, lemon, pepper. 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.

You might also like

Lemon SauceLemon Sauce236 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes