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Soup Puree, Jerusalem Artichoke, Palestine

A creamy soup made from Jerusalem artichokes, onions, broth, cream, and egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Parsley and pepper 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 ↓

Soup Puree, Jerusalem Artichoke, Palestine

Ingredients

Directions

Make the soup

  1. In a saucepan, melt the butter over medium heat and sauté the onions until lightly browned.

  2. Add the sliced Jerusalem artichokes and cover the saucepan.

  3. Let them simmer slowly for 20 minutes.

  4. Pour in the broth and add the parsley.

  5. Season with salt, pepper, nutmeg, and sugar.

  6. Cook slowly until the artichokes are tender.

  7. Remove the parsley and strain the mixture through a fine sieve.

  8. Return the puree to the saucepan to keep warm.

Finish and serve

  1. In a bowl, mix the cream with the egg yolks and a piece of butter.

  2. Stir until the butter melts.

  3. Add to the soup 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.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

  3. Jerusalem artichoke + nutmegtop 4% of all pairs
    Smell alikestrong
    Cooked together48 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Jerusalem artichoke + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together70 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

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

What each ingredient does

Jerusalem artichokes
Provide the main body and starchy flavour that thickens the puréed soup.
Butter
Adds richness and carries flavour when the onions are browned at the start.
Onions
Lightly browned in butter to add sweetness and savoury depth.
Cream
Adds richness and a smooth, silky texture to the finished soup.
Egg yolks
Thicken the cream mixture and enrich the soup's texture when added at the end.

The step that matters

Adding the cream and egg yolk mixture. Egg yolks can curdle if they overheat, so add them off the heat or to a warm, not boiling, soup and stir gently to keep the texture smooth.

Swap the onion

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

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

Fit is the average pairing score against butter, jerusalem artichoke, chicken, parsley, pepper, nutmeg, sugar. 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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