Skip to main content
Soup

Palestine Soup

A soup made from Jerusalem artichokes, onion, celery, peppercorns, stock, milk, cream, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓
Palestine Soup

Why it works: Jerusalem artichoke and celery share more aroma than cooks usually use. They rank in the top 3% of all ingredient pairs, and cooks put them together in 75 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Palestine Soup

Ingredients

Directions

Prepare

  1. Peel and slice the artichokes.

Cook and strain

  1. In a saucepan, combine the artichokes, lemon juice, onion, celery, peppercorns, and stock or water.

  2. Boil until tender, then rub through a fine sieve.

Finish

  1. Return the mixture to the saucepan, add milk, salt, and cream, and reheat.

  2. Do not allow to boil after adding the milk.

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 + celerytop 3% of all pairs
    Smell alikestrong
    Cooked together75 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Celery + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together3,467 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Jerusalem artichoke + lemontop 6% of all pairs
    Smell alikestrong
    Cooked together72 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

    Shared aroma: coumarin (sweet, hay).

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 thickening once boiled and sieved into a smooth soup.
Milk
Adds softness and a mellow, rounded flavour to the puréed soup.
Cream
Adds richness and a smoother, silkier mouthfeel.
White stock
Supplies the liquid base and savoury depth for cooking the artichokes.
Lemon juice
Adds acidity that brightens the flavour and helps keep the pale artichokes light in colour.

The step that matters

Do not allow to boil after adding the milk. Once milk is added, boiling can scorch it on the pan base and cause it to curdle or separate, so the soup should be reheated gently.

Swap the onion

How well each one fits the dish's main ingredients (jerusalem artichoke, celery, milk, cream, lemon):

  1. Leekfits better
  2. Arrowrootfits better
  3. Kalefits better
  4. Onionthe original

Fit is the average pairing score against jerusalem artichoke, celery, milk, cream, lemon. 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.

You might also like

Cream of CeleryCream of Celery37 recipesIndian Spiced Potato Soup with Tofu and SpinachIndian Spiced Potato Soup with Tofu and Spinach448 recipesClear Carrot and Bottle Gourd SoupClear Carrot and Bottle Gourd Soup65 recipesMock Bisque SoupMock Bisque Soup51 recipes