Why it works: Jerusalem artichoke and butter work together. They rank in the top 18% of all ingredient pairs, and 267 recipes mention both. Both carry ethyl decanoate, which smells grape, waxy. The science ↓
Potage Palestine. [French Palestine Soup.]
Ingredients
Directions
Prepare
Peel the Jerusalem artichokes.
Boil the artichokes in the liquor until soft.
Strain the boiled artichokes through a sieve to create a pulp.
Finish
In an enamelled stewpan, melt the butter over low heat.
Add the pulp to the stewpan and cover with a lid for 5 minutes.
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 aroma chemistry they share, and how many recipes mention both.
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Jerusalem artichoke + buttertop 18% of all pairsAroma overlapmoderateMentioned together267 recipes
Shared aroma: ethyl decanoate (grape, waxy).
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, sweet base that is boiled and sieved into a smooth pulp for body.
- Calf's foot or cow heel liquor
- Cooks the artichokes and adds savoury gelatine-rich body to the soup.
- Devonshire butter
- Adds fat and rich flavour to the finished soup.
The step that matters
Straining the boiled artichokes. Pushing the soft artichokes through a sieve breaks down the cell structure into a smooth pulp. Skipping or rushing this leaves a grainy texture instead of a silky soup.
“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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