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Artichoke Soup

A soup made with veal bones, white onion, turnips, Jerusalem artichokes, skim milk, flour, and white pepper.

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

Why it works: Turnip and jerusalem artichoke 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 ↓

Artichoke Soup

Ingredients

Directions

Make the stock

  1. Return the veal bones to a stewpan with the cooking liquid.

  2. Add the white onion and turnips, then bring to a boil.

Prepare the artichokes

  1. Boil the Jerusalem artichokes in skim milk until tender.

  2. Strain the artichokes and combine with the stew liquid.

Finish and serve

  1. Mix the flour with a little milk to form a smooth paste, then add to the soup.

  2. Season with white pepper and serve.

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. Turnip + jerusalem artichoketop 1% of all pairs
    Smell alikestrong
    Cooked together74 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Jerusalem artichoke + flourtop 6% of all pairs
    Smell alikestrong
    Cooked together116 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Turnip + flourtop 7% of all pairs
    Smell alikestrong
    Cooked together2,874 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Onion + jerusalem artichoketop 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

Veal bones
Give the stock its body and savory, meaty flavor.
Jerusalem artichokes
Provide the main flavor and a smooth, thick texture when puréed into the soup.
Skim milk
Cooks the artichokes gently and adds a mild, creamy richness with little fat.
All-purpose flour
Thickens the soup as its starch gelatinizes with heat.

The step that matters

Adding the flour paste. Flour lumps if added dry or to hot liquid without being smoothed first. Mixing it into a paste with a little milk lets the starch disperse evenly, so it thickens the soup smoothly.

Swap the white pepper

How well each one fits the dish's main ingredients (veal, onion, turnip, jerusalem artichoke, milk, flour):

  1. Capersfits better
  2. Celeryfits better
  3. Thymefits better
  4. White pepperthe original

Fit is the average pairing score against veal, onion, turnip, jerusalem artichoke, milk, flour. 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

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