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Palestine Soup

A soup made from Jerusalem artichokes, butter, chicken consommé, cream, glaze, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Palestine Soup

Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Palestine Soup

Ingredients

Directions

Prepare

  1. Clean, peel, wash, and slice the Jerusalem artichokes.

  2. In a stewpan, melt the butter and add the artichokes.

  3. Simmer gently on low heat until reduced and partially melted, avoiding browning.

Make the soup

  1. Add the chicken consommé and boil gently for 45 minutes.

  2. Rub the mixture through a tammy-cloth to clarify the puree.

Finish and serve

  1. Just before serving, stir in the boiling cream, glaze, and pounded sugar.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Jerusalem artichoke + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together182 recipes

    Shared aroma: octanal (fat, soap).

  4. Butter + chickentop 15% of all pairs
    Smell alikemoderate
    Cooked together13,902 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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 earthy flavour of the soup as they break down into a puree.
Butter
Adds richness and carries flavour while the artichokes soften gently in the pan.
Chicken consommé
Supplies the liquid and savoury base in which the artichokes cook and thin out.
Cream
Adds fat and a smooth, rounded texture to the finished soup.
Pounded sugar
Adds a little sweetness to balance the earthy artichoke flavour.

The step that matters

Simmer gently without browning. Browning the artichokes in butter gives bitter, toasted notes that clash with the delicate flavour of the soup. Low heat softens them so they break down into a smooth puree.

Swap the jerusalem artichoke

How well each one fits the dish's main ingredients (butter, chicken, cream, sugar):

  1. Potatofits better
  2. Leekfits about as well
  3. Onionfits about as well
  4. Jerusalem artichokethe original

Fit is the average pairing score against butter, chicken, cream, 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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