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Palestine Soup

A soup made from Jerusalem artichokes, onion, celery, peppercorns, stock, milk, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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. Peel and slice the Jerusalem artichokes.

Make the soup

  1. In a saucepan, combine the artichokes, lemon juice, onion, celery, peppercorns, and stock or water.

  2. Sieve the mixture through a fine sieve.

  3. Return the mixture to the saucepan and add the milk, salt, and cream if desired.

  4. Reheat gently without boiling after adding the milk.

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. Celery + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together3,467 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Jerusalem artichoke + lemontop 6% of all pairs
    Smell alikestrong
    Cooked together72 recipes

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: guaiacol (smoky, sweet).

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

    Shared aroma: coumarin (sweet, hay).

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 flavour of the soup once cooked and sieved.
Milk
Adds richness and a smooth, creamy texture to the soup.
Cream
Adds extra fat for a richer, silkier mouthfeel when used.
Lemon juice
Adds acidity that brightens the flavour and helps keep the artichokes pale.

The step that matters

Reheat gently without boiling after adding the milk. Milk can curdle or separate when it boils, especially in an acidic soup, so gentle heat keeps the soup smooth and creamy.

Swap the onion

How well each one fits the dish's main ingredients (jerusalem artichoke, celery, milk, cream, lemon):

  1. Leekfits better
  2. Arrowrootfits better
  3. Kalefits better
  4. Onionthe original

Fit is the average pairing score against jerusalem artichoke, celery, milk, cream, lemon. 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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