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Palestine Soup

A hearty soup of Jerusalem artichokes, ham, mace, onions, celery, veal broth, French roll crumbs, topped with hot cream and croutons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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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. Pare and slice the Jerusalem artichokes, then put them into a pan of water and drain.

Make the soup

  1. In a 3-quart stewpan, combine the artichokes, butter, ham, mace, onions, and celery.

  2. Let the mixture stew for 1 hour.

  3. Fill the stewpan with white veal broth and add the crumb of the French rolls.

  4. Stew until soft enough to pass through a tamis.

  5. Return the mixture to the stewpan, bring to a boil, and skim well.

  6. Add salt and sugar to taste.

Serve

  1. When serving, place hot cream in the tureen and top with croutons.

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

    Shared aroma: guaiacol (smoky, sweet).

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

    Shared aroma: coumarin (sweet, hay).

  4. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Ham + vealtop 15% of all pairs
    Smell alikelow
    Cooked together3,264 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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, earthy flavor of the soup as they soften.
Butter
Adds richness and carries flavor as the vegetables gently stew.
Onions
Build a sweet, savory base flavor during the slow stew.
Celery
Contributes a fresh, aromatic vegetable flavor to the base.
French rolls
Their crumb thickens the soup and gives it a smooth, body-rich texture.
Hot cream
Adds richness and a silky, smooth mouthfeel when placed in the tureen.

The step that matters

Skim well after bringing to a boil. Bringing the soup to a boil lifts foam and impurities to the surface. Skimming them off keeps the broth clear and the flavor clean.

Swap the mace

How well each one fits the dish's main ingredients (jerusalem artichoke, butter, ham, onion, celery, veal, sugar):

  1. Capersfits better
  2. Thymefits better
  3. Parsleyfits better
  4. Macethe original

Fit is the average pairing score against jerusalem artichoke, butter, ham, onion, celery, veal, 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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