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Palestine Soup

A mutton broth soup with potatoes, Jerusalem artichokes, salt, and cream or milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Palestine Soup

Why it works: Potato and jerusalem artichoke work together. They rank in the top 9% of all ingredient pairs, and cooks put them together in 32 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Palestine Soup

Ingredients

Directions

Prepare

  1. In a saucepan, combine the broth, sliced potatoes, and Jerusalem artichokes.

  2. Boil until the ingredients are well cooked and the soup reaches a proper thickness.

Finish

  1. Rub the mixture through a fine sieve.

  2. Stir in salt and a little cream or milk until the soup is white.

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. Potato + jerusalem artichoketop 9% of all pairs
    Smell alikemoderate
    Cooked together32 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Jerusalem artichoke + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together182 recipes

    Shared aroma: octanal (fat, soap).

  3. Potato + creamtop 17% of all pairs
    Smell alikelow
    Cooked together2,481 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Mutton + potatotop 19% of all pairs
    Smell alikemoderate
    Cooked together293 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Mutton + creamtop 22% of all pairs
    Smell alikelow
    Cooked together550 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

What each ingredient does

Potatoes
Break down when cooked to give the soup body and a thicker texture.
Jerusalem artichokes
Cook down to add starch and body, thickening the soup as it boils.
Cream or milk
Adds fat and softness, making the soup pale and creamy in colour.

The step that matters

Rubbing the mixture through a fine sieve. Cooked potatoes and artichokes must be fully softened before sieving; firm pieces will not pass through smoothly and leave a grainy texture. Pressing them through also removes fibrous material for a smooth result.

Swap the jerusalem artichoke

How well each one fits the dish's main ingredients (mutton, potato, cream):

  1. Onionfits better
  2. Leekfits better
  3. Asparagusfits about as well
  4. Jerusalem artichokethe original

Fit is the average pairing score against mutton, potato, cream. 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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