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Brown Artichoke Soup

A soup made from Jerusalem artichokes, butter, and meat extract, simmered and blended until smooth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butter and meat are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 7,594 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Brown Artichoke Soup

Ingredients

Directions

Prepare

  1. Peel and chop the Jerusalem artichokes.

Make the soup

  1. In a pot, melt the butter over medium heat.

  2. Add the chopped artichokes and sauté until tender.

  3. Add water to cover the artichokes and bring to a simmer.

  4. Stir in the extract of meat and cook for 20 minutes.

  5. Blend the soup until smooth and serve hot.

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. Butter + meattop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Jerusalem artichoke + buttertop 18% of all pairs
    Smell alikemoderate
    Cooked together267 recipes

    Shared aroma: ethyl decanoate (grape, waxy).

  3. Jerusalem artichoke + meattop 25% of all pairs
    Smell alikelow
    Cooked together13 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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 flavour of the soup.
Butter
Adds fat for richer flavour and helps soften the artichokes while sautéing.
Extract of meat
Adds savoury, meaty depth to the soup.

The step that matters

Sauté the artichokes until tender. Cooking the chopped artichokes in butter until fully soft ensures a smooth blend later. Under-cooked pieces stay firm and leave a grainy texture, while the butter carries flavour into the vegetables.

Swap the jerusalem artichoke

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

  1. Potatofits better
  2. Shallotfits better
  3. Onionfits better
  4. Jerusalem artichokethe original

Fit is the average pairing score against butter, meat. 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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