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Erdartischocken Sitppe — Jerusalem Artichoke Soup

A soup made from Jerusalem artichokes, butter, salt, parsley, flour, and cream or milk, served with toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Jerusalem artichoke and flour match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 116 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Erdartischocken Sitppe — Jerusalem Artichoke Soup

Ingredients

Directions

Cook the artichokes

  1. Peel the artichokes and cut them into small dice.

  2. In a stew pan, combine the artichokes, butter, salt, and parsley.

  3. Steam for about 15 minutes.

  4. Sprinkle the mixture with flour.

  5. Add enough soup to cover.

  6. Bring to a boil.

Make the soup

  1. Boil the artichokes in salted water.

  2. Drain the artichokes.

  3. Mash the artichokes.

  4. Add the mashed artichokes to a soup with small pieces of meat.

  5. Thicken with flour mixed into cream or milk.

Serve

  1. Serve with toast.

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 + flourtop 6% of all pairs
    Smell alikestrong
    Cooked together116 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Jerusalem artichoke + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together70 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

    Shared aroma: octanal (fat, soap).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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 bulk and starchy body of the soup when mashed.
Butter
Adds fat and richness, carrying flavour through the cooked artichokes.
Flour
Starch that thickens the liquid as it heats, giving the soup body.
Cream or milk
Adds creaminess and smooth texture to the thickened soup.

The step that matters

Thicken with flour mixed into cream or milk. Flour should be fully blended into the cream or milk before it goes in, so no dry lumps form. Starch thickens the soup only when it is dispersed and heated, so stirring it smooth first gives an even texture.

Swap the parsley

How well each one fits the dish's main ingredients (jerusalem artichoke, butter, flour, cream):

  1. Capersfits better
  2. Nutmegfits better
  3. Celeryfits about as well
  4. Parsleythe original

Fit is the average pairing score against jerusalem artichoke, butter, flour, 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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