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Palestine Soup

A soup made with Jerusalem artichokes, onions, butter, stock, lemon juice, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Palestine Soup

Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Palestine Soup

Ingredients

Directions

  1. Fry the artichokes and onions in the butter until softened.

  2. Prepare the stock using the desiccated soup and bring it to a boil.

  3. Pour the boiling stock over the fried vegetables.

  4. Add the lemon juice, salt, and pepper, and stir well.

  5. Simmer until the vegetables are tender, then strain through a sieve.

  6. Reheat the strained soup 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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

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

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: coumarin (sweet, hay).

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

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

  5. Jerusalem artichoke + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together210 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 starchy, earthy flavour of the soup.
Onion
Adds savoury sweetness and aroma when softened in butter.
Butter
Carries the frying of the vegetables and adds richness and flavour.
Lemon juice
Adds acidity that brightens the soup's flavour.

The step that matters

Simmer until the vegetables are tender. Artichokes must be fully softened before straining; undercooked pieces stay firm and leave the soup grainy and less smooth once sieved.

Swap the onion

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

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

Fit is the average pairing score against jerusalem artichoke, butter, lemon, 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.

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