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Jerusalem Artichoke, or Palestine Soup

A soup made with Jerusalem artichokes, stock, salt, cayenne pepper, and heavy cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Jerusalem artichoke and cream work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 182 recipes. Both carry octanal, which smells fat, soap. The science ↓

Jerusalem Artichoke, or Palestine Soup

Ingredients

Directions

Prepare the artichokes

  1. Wash and peel the Jerusalem artichokes quickly.

  2. To preserve their color, place them in spring water until ready.

  3. Boil the artichokes in water for 10 minutes.

  4. Remove them and slice into 3 pints of boiling stock.

Make the soup

  1. Stew gently for 15 to 20 minutes.

  2. Press the mixture through a fine sieve into a clean saucepan.

  3. Add 1½ pints of additional stock, salt, and cayenne to taste.

  4. Skim well and simmer for 2 to 3 minutes.

  5. Stir in 1 pint of heavy cream and serve immediately.

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.

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 + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together182 recipes

    Shared aroma: octanal (fat, soap).

  2. Jerusalem artichoke + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together210 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Pepper + creamtop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

Pepper and cream barely smell alike, yet cooks put them together in 21,449 recipes: they work on texture and structure more than aroma.

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 soup, thickening as they cook and break down.
Stock
Carries the flavor and liquid that cooks the artichokes into a soup.
Heavy cream
Adds fat and richness, giving the soup a smooth, velvety texture.

The step that matters

Press the mixture through a fine sieve. Jerusalem artichokes contain starch and fibre that stay gritty unless fully broken down and strained, so pressing them through a fine sieve gives a smooth texture.

Swap the jerusalem artichoke

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

  1. Spinachfits about as well
  2. Capsicumfits about as well
  3. Jerusalem artichokethe original
  4. Potatofits about as well

Fit is the average pairing score against pepper, cream. 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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