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Artichoke Soup with Cream or Whipped Cream

A soup made from ground artichokes, stock, milk, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Artichoke Soup with Cream or Whipped Cream

Ingredients

Directions

Make the soup

  1. Boil the artichokes in the stock with onion, salt, and pepper.

  2. Press the artichokes through a sieve and return them to the stock.

  3. Add the milk and flour, and let it cook for about 15 minutes.

Finish and serve

  1. Just before serving, stir in the butter, parsley, and cream, or serve whipped cream on top of the soup.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Artichoke + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together524 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  5. Onion + chickentop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

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

What each ingredient does

Artichokes
Provide the main flavor and, once pressed through a sieve, the body of the soup.
Flour
Thickens the soup as it cooks with the milk and stock.
Milk
Adds creaminess and softens the flavor of the stock.
Butter
Adds richness and a smooth, silky mouthfeel when stirred in at the end.
Cream
Adds richness and a smooth texture to the finished soup.

The step that matters

Adding the butter and cream just before serving. Dairy added at the end stays fresh and smooth. If the soup is kept boiling after the cream goes in, the dairy can separate or curdle, so it should be stirred in off the heat or at a gentle warmth.

Swap the onion

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

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

Fit is the average pairing score against artichoke, milk, butter, pepper, parsley, chicken, 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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