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Artichoke Soup

A creamy soup made from Jerusalem artichokes, cream, veal stock, and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Artichoke Soup

Why it works: Jerusalem artichoke and cream work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 182 recipes. Both carry octanal, which smells fat, soap. The science ↓

Artichoke Soup

Ingredients

Directions

Prepare

  1. Wash and peel the Jerusalem artichokes.

  2. Boil them in plenty of water for about 30 minutes until tender.

  3. Drain the artichokes on a sieve.

  4. Rub them through the sieve into another saucepan.

Finish and serve

  1. Add the cream and veal stock.

  2. Season to taste and serve hot.

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

    Shared aroma: octanal (fat, soap).

  2. Jerusalem artichoke + vealtop 25% of all pairs
    Smell alikelow
    Cooked together55 recipes

    Shared aroma: ethyl decanoate (grape, waxy).

  3. Cream + vealtop 27% of all pairs
    Smell alikelow
    Cooked together3,202 recipes

    Shared aroma: 2-heptanol (bitter, floral).

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

What each ingredient does

Jerusalem artichokes
Provide the starchy, earthy base that thickens and gives the soup its body when puréed.
Cream
Adds richness and a smooth, velvety texture to the soup.
Veal stock
Contributes savoury depth and meaty flavour to the soup.

The step that matters

Rubbing the artichokes through the sieve. Pushing the cooked artichokes through a sieve breaks down their cell walls and removes fibrous bits, so the soup turns smooth rather than grainy or stringy. Thorough straining and gentle heating keep the texture silky.

Swap the jerusalem artichoke

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

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

Fit is the average pairing score against cream, veal. 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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