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Soup

Artichoke Soup

A soup made from Jerusalem artichokes simmered with stock, milk, and aromatics.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Artichoke Soup

Why it works: Jerusalem artichoke and flour match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 116 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Artichoke Soup

Ingredients

Directions

Prepare the artichokes

  1. Wash and peel the artichokes, keeping them submerged in water.

  2. Place the peeled artichokes in a basin of fresh cold water.

Cook

  1. In a saucepan, cover the artichokes with cold water and add a little salt and the sliced onion.

  2. Bring the mixture to a boil.

  3. Strain the artichokes.

  4. Return the artichokes to the saucepan with cold water.

  5. Reboil the mixture.

  6. Cook until the artichokes are tender.

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 + flourtop 6% of all pairs
    Smell alikestrong
    Cooked together116 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

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

  4. Jerusalem artichoke + oniontop 9% of all pairs
    Smell alikestrong
    Cooked together140 recipes

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: octanal (fat, soap).

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, mildly sweet flavour of the soup.
Butter
Adds richness and carries flavour through the soup.
Flour
Thickens the soup by swelling in liquid as it heats.
Milk
Adds creaminess and body, softening the soup's texture.

The step that matters

Cook until the artichokes are tender. Artichokes must be fully tender before blending or thickening, because undercooked pieces stay firm and grainy and do not break down smoothly into the soup.

Swap the mace

How well each one fits the dish's main ingredients (jerusalem artichoke, butter, flour, cream, onion, milk):

  1. Capersfits better
  2. Nutmegfits better
  3. Celeryfits better
  4. Macethe original

Fit is the average pairing score against jerusalem artichoke, butter, flour, cream, onion, milk. 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.

More artichoke soup recipes

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