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Jerusalem Artichoke, or Palestine Soup

A savory soup made from Jerusalem artichokes simmered in veal or mutton stock and finished with cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Jerusalem artichoke and cream work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 182 recipes. Both carry octanal, which smells fat, soap. The science ↓

Jerusalem Artichoke, or Palestine Soup

Ingredients

Directions

Prepare the artichokes

  1. Wash and peel the artichokes, then place them in spring water to preserve their color.

  2. Boil the artichokes in water for 10 minutes, then slice them into the boiling stock.

  3. Stew the sliced artichokes in the stock for 15 to 20 minutes.

Make the soup

  1. Press the mixture through a fine sieve into a clean saucepan.

  2. Add 1½ pints of additional stock, season with salt and cayenne, and skim well.

  3. Simmer for 2 to 3 minutes, then stir in 1 pint of rich boiling cream.

  4. Serve immediately.

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 + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together182 recipes

    Shared aroma: octanal (fat, soap).

  2. Jerusalem artichoke + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together210 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Veal + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together10,049 recipes

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

  4. Cream + peppertop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Jerusalem artichoke + vealtop 25% of all pairs
    Smell alikelow
    Cooked together55 recipes

    Shared aroma: ethyl decanoate (grape, waxy).

Cream and pepper barely smell alike, yet cooks put them together in 21,449 recipes: they work on texture and structure more than aroma.

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 thickening that gives the soup its texture when pressed through a sieve.
Veal stock
Supplies the savory, gelatin-rich liquid that forms the soup's base flavor.
Rich boiling cream
Adds fat and richness, giving the finished soup a smooth, silky mouthfeel.

The step that matters

Simmer after adding the cream. Cream can curdle or separate if it boils hard or cooks too long, so it should be stirred in only at the end and kept at a gentle simmer.

Swap the jerusalem artichoke

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

  1. Capsicumfits better
  2. Spinachfits about as well
  3. Carrotfits about as well
  4. Jerusalem artichokethe original

Fit is the average pairing score against veal, cream, 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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