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Brown Artichoke Soup

A soup made with Jerusalem artichokes, carrots, celery, turnips, butter, meat extract, flour, water, and seasoning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Jerusalem artichoke and turnip share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 74 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Brown Artichoke Soup

Ingredients

Directions

Prepare

  1. Prepare the vegetables as for Artichoke Purée.

Make the soup

  1. Fry the vegetables in the butter until softened.

  2. Add the meat extract and a spoonful of flour, stir well and cook for a few minutes.

  3. Add water to achieve desired consistency and season to taste.

  4. Simmer gently until fully cooked.

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. Jerusalem artichoke + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together74 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Celery + turniptop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Jerusalem artichoke + celerytop 3% of all pairs
    Smell alikestrong
    Cooked together75 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
Form the main body of the soup and give it its flavour and thickness.
Butter
Fat that softens the vegetables and carries flavour during frying.
Flour (in the method)
Thickens the soup by binding with the liquid as it cooks.
Meat extract
Adds savoury depth and a rich, meaty flavour to the soup.

The step that matters

Stirring in the flour and cooking it for a few minutes. Flour must be cooked briefly in the fat before liquid is added; otherwise it stays raw-tasting and can form lumps instead of thickening the soup smoothly.

Swap the jerusalem artichoke

How well each one fits the dish's main ingredients (butter, meat, carrot, celery, turnip):

  1. Leekfits better
  2. Parsnipfits better
  3. Jerusalem artichokethe original
  4. Lettucefits about as well

Fit is the average pairing score against butter, meat, carrot, celery, turnip. 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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