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Jerusalem Artichoke, or Palestine Soup

A soup made from Jerusalem artichokes simmered in stock, seasoned with salt and cayenne pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Jerusalem artichoke and pepper work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 210 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Jerusalem Artichoke, or Palestine Soup

Ingredients

Directions

Prepare the artichokes

  1. Wash the Jerusalem artichokes quickly and place them in spring water to preserve their color.

  2. Boil the artichokes in water for 10 minutes, then lift them out and slice them into 2 pints of boiling stock.

Make the soup

  1. Stew the artichokes gently in the stock for 15 to 20 minutes.

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

  3. Add 1 pint of additional stock and season with salt and cayenne pepper.

  4. Stir the soup until it reaches a creamy consistency and 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 + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together210 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
Provide the main body and starchy texture that thickens the soup when pressed through a sieve.
Stock
Supplies the liquid base and savoury flavour in which the artichokes cook and soften.

The step that matters

Stewing the artichokes gently. Gentle stewing softens the artichokes evenly without a hard boil, which could break them up unevenly and make the soup grainy or thin after sieving.

“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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