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Palestine Soup

A soup of Jerusalem artichokes, onions, turnip, celery, veal broth or water, milk, flour, sugar, pepper, and salt, served with fried bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Palestine Soup

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 74 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓

Palestine Soup

Ingredients

Directions

Prepare

  1. Wash and peel the Jerusalem artichokes.

  2. Boil the artichokes with onions, turnip, and celery until tender.

  3. Rub the mixture through a sieve into a clean saucepan.

Make the soup

  1. Add enough veal broth or water to make 1 quart and bring to a boil.

  2. Mix the milk with flour, then stir it into the boiling soup.

  3. Add sugar, pepper, and salt to taste.

Serve

  1. Serve immediately with fried bread.

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 aroma chemistry they share, and how many recipes mention both.

  1. Jerusalem artichoke + turniptop 1% of all pairs
    Aroma overlapstrong
    Mentioned together74 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Turnip + celerytop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Jerusalem artichoke + celerytop 3% of all pairs
    Aroma overlapstrong
    Mentioned together75 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Onion + turniptop 5% of all pairs
    Aroma overlapstrong
    Mentioned together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Jerusalem artichoke + flourtop 6% of all pairs
    Aroma overlapstrong
    Mentioned together116 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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 of the soup.
Flour
Thickens the milk and broth into a smoother, heavier soup.
Milk
Adds creaminess and softens the flavour of the soup.
Onions
Add savoury sweetness and aromatic depth to the base.

The step that matters

Stirring the flour-milk mixture into the boiling soup. Flour mixed into hot liquid can clump if not blended first. Mixing it with milk beforehand and then stirring it into boiling soup helps it disperse evenly and thicken smoothly.

Flavor stand-ins for the onion

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

  1. Leekbetter flavor fit
  2. Arrowrootbetter flavor fit
  3. Parsnipbetter flavor fit
  4. Onionthe original

Fit is the average pairing score against jerusalem artichoke, turnip, celery, veal, milk, flour, sugar. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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