Skip to main content
Main

Palestine or Artichoke Soup

A soup made with artichokes, onion, stock, milk, butter, and seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Milk and butter 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 or Artichoke Soup

Ingredients

Directions

Prepare

  1. Peel the onion and artichokes, then place them in cold water with a little lemon juice.

  2. Slice them finely and add to a pan with melted butter.

  3. Toss lightly until they absorb the butter, then add the stock.

Cook and serve

  1. Simmer for 30 minutes.

  2. Rinse through a sieve and serve with fried croutons.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Artichoke + oniontop 10% of all pairs
    Smell alikestrong
    Cooked together738 recipes

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: nonanal (fat, citrus).

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Artichokes
Provide the main flavour and body of the soup once simmered and sieved.
Butter
Coats the sliced vegetables so they soften gently in the pan without browning.
White stock
Liquid that cooks the artichokes and onion into a soup.
Milk or cream
Adds richness and a smoother, softer texture to the soup.
Onion
Adds savoury aromatic flavour as it softens into the base.

The step that matters

Toss the sliced vegetables in butter until they absorb it. Tossing coats the pieces in fat so they soften evenly before liquid is added; skipping this can leave uneven texture and a flatter flavour.

Swap the onion

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

  1. Spinachfits better
  2. Asparagusfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against milk, artichoke, butter, pepper. 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.

More artichoke soup recipes

Jerusalem 55Brown 3 See all 70 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes