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Palestine Soup

A creamy Jerusalem artichoke soup clarified with a tammy-cloth, finished with 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 large 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 consomme 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 + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Jerusalem artichoke + buttertop 18% of all pairs
    Smell alikemoderate
    Cooked 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 main body and earthy flavor of the puree.
Fresh butter
Adds richness and carries flavor while the artichokes soften.
Consomme of fowl
Supplies the liquid and savory base that the puree is boiled in.
Boiling cream
Adds fat and a smooth, silky texture when stirred in at the end.
Pounded sugar
Adds a touch of sweetness to balance the savory base.

The step that matters

Simmer gently without browning. Browning the artichokes over higher heat creates bitter, caramelized flavors that dull the pale, delicate soup. Low, gentle heat softens them evenly so they break down into a smooth puree.

Swap the jerusalem artichoke

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

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

Fit is the average pairing score against butter, 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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