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Soup Puree, Jerusalem Artichoke, Palestine

A creamy Jerusalem artichoke soup made with onions, butter, broth, parsley, and finished with a cream‑egg yolk mixture.

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 base

  1. Sauté the chopped onions in butter until lightly browned.

  2. Add the sliced Jerusalem artichokes and cover.

  3. 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.

Strain and finish

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

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

  3. Mix the cream with the egg yolks and a piece of butter; stir until the butter melts.

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 flavor, and thicken the soup when pureed.
Butter
Adds richness and flavor when the onions are browned and enriches the finished soup.
Onions
Build a savory, lightly browned flavor base for the soup.
Chicken or veal broth
Supplies the liquid that cooks the artichokes and forms the body of the soup.
Egg yolks
Enrich the soup and thicken it slightly when combined with cream.
Cream
Adds richness and smooth texture to the finished soup.

The step that matters

Finishing the egg yolk and cream mixture. Egg yolks can curdle if they get too hot. Stirring them into the cream and adding them off the heat, while the soup is kept warm rather than boiling, helps them thicken the soup smoothly.

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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