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Palestine Soup

A creamy artichoke soup flavored with butter, bacon rind, bay leaves, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Palestine Soup

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Palestine Soup

Oven, in the book's wordsA cool oven

Ingredients

Directions

Prepare the artichokes

  1. Wash the artichokes.

  2. Peel the artichokes.

  3. Place the artichokes in a stewpan with butter, bacon rind, and bay leaves.

  4. Cover the pan.

  5. Let the artichokes sweat for 10 minutes, shaking occasionally.

  6. Add cold water to cover the artichokes.

  7. Boil gently until the artichokes are soft.

Make and finish the soup

  1. Rub the artichokes through a sieve.

  2. Mix the cooking liquid into the sieved artichokes.

  3. Add boiling milk to achieve a porridge-like consistency.

  4. Season the soup with pepper and salt.

  5. Heat the soup.

  6. Heat cream separately.

  7. Mix the cream with the soup just before serving.

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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Artichoke + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together1,170 recipes

    Shared aroma: nonanal (fat, citrus).

  3. Artichoke + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together893 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  4. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Artichokes
Form the main body of the soup, giving it its flavour and thick, pureed texture.
Butter
Adds fat and richness, helping the artichokes soften gently during sweating.
Bacon rind
Contributes savoury, smoky flavour to the cooking liquid.
Milk
Adds creaminess and moisture, loosening the puree to a porridge-like consistency.

The step that matters

Letting the artichokes sweat and then boil gently until soft. Cooking gently keeps the artichokes tender without scorching them. Sweating in fat first softens the vegetable and draws out flavour before water is added, so the puree tastes rich rather than watery.

“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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