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A Fine White Soup Called Palestine

A creamy soup made from Jerusalem artichokes, veal stock, cream, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Jerusalem artichoke and shallot share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

A Fine White Soup Called Palestine

Ingredients

Directions

Prepare

  1. Peel the Jerusalem artichokes nicely.

Make the soup

  1. Boil them in veal stock until tender, adding mace, white pepper, and shallots.

  2. Pulp the mixture through a sieve.

  3. Stir in the cream and enough veal stock to achieve the desired thickness.

  4. Do not boil after adding the cream.

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 + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together10 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Mace + white peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together1,695 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

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

    Shared aroma: octanal (fat, soap).

  4. Veal + macetop 18% of all pairs
    Smell alikelow
    Cooked together3,761 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  5. Mace + creamtop 18% of all pairs
    Smell alikelow
    Cooked together4,009 recipes

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 earthy flavour, and thicken the soup when pulped.
Cream
Adds richness and a silky texture, and mellows the soup's flavour.
Veal stock
Cooks the artichokes and provides a savoury base for the soup.
Shallots
Add a mild onion-like sweetness and aroma as they cook in the stock.

The step that matters

Do not boil after adding the cream. Boiling cream can cause it to separate and turn grainy or greasy, so the soup should be heated gently once the cream is stirred in.

Swap the white pepper

How well each one fits the dish's main ingredients (jerusalem artichoke, veal, mace, shallot, cream):

  1. Nutmegfits better
  2. Capersfits better
  3. Tarragonfits better
  4. White pepperthe original

Fit is the average pairing score against jerusalem artichoke, veal, mace, shallot, 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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