Skip to main content
Main

Jewish Palestine Soup

A veal stock soup with Jerusalem artichokes, onions, celery, clarified marrow, sugar, egg yolks, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

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 75 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓

Jewish Palestine Soup

Ingredients

Directions

Prepare

  1. Peel and slice the artichokes, onions, and celery.

  2. Put them into a stewpan with 3 ounces of clarified marrow and 2 pints of veal stock.

  3. Season with nutmeg, pepper, ginger, salt, and 1 ounce of sugar.

  4. Boil gently for 1 hour.

Make the soup

  1. Rub the puree through a sieve.

  2. Return the puree to a stewpan with 1 pint of white veal stock.

  3. Stir over the fire to heat.

Finish and serve

  1. Beat 4 egg yolks in a hot tureen.

  2. Add the soup to the egg yolks while stirring.

  3. Serve with fried squares of bread.

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 aroma chemistry they share, and how many recipes mention both.

  1. Jerusalem artichoke + celerytop 3% of all pairs
    Aroma overlapstrong
    Mentioned together75 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Jerusalem artichoke + nutmegtop 4% of all pairs
    Aroma overlapstrong
    Mentioned together48 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Celery + peppertop 5% of all pairs
    Aroma overlapstrong
    Mentioned together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Onion + celerytop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Nutmeg + peppertop 7% of all pairs
    Aroma overlapstrong
    Mentioned together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Jerusalem artichokes
Form the main body of the soup and give it its bulk and flavour.
Egg yolks
Thicken the finished soup into a smooth, rich texture when stirred in.
Clarified marrow
Adds richness and fat, giving the soup a silky mouthfeel.
Veal stock
Provides the liquid base and savoury depth for the soup.
Onions
Contribute savoury sweetness and aromatic depth as they cook down.

The step that matters

Adding the soup to the egg yolks. Egg yolks scramble if they meet very hot liquid too fast. Adding the hot soup gradually while stirring gently warms the yolks so the soup becomes smooth and thick rather than curdled.

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (jerusalem artichoke, celery, veal, sugar, egg, nutmeg, pepper):

  1. Leekbetter flavor fit
  2. Spinachbetter flavor fit
  3. Parsnipbetter flavor fit
  4. Onionthe original

Fit is the average pairing score against jerusalem artichoke, celery, veal, sugar, egg, nutmeg, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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.

You might also like

Cream of Celery SoupCream of Celery Soup113 recipesArtichoke SoupArtichoke Soup55 recipesVeal PattiesVeal Patties50 recipesCelery StewCelery Stew25 recipes