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Artichoke Soup

A soup made from Jerusalem artichokes, onion, potato, and stock, finished with milk and optional cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Artichoke Soup

Why it works: Onion and potato are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Artichoke Soup

Ingredients

Directions

Prepare the base

  1. Cut the vegetables into slices and place them in a saucepan with the butter.

  2. Fry lightly for 8 minutes, ensuring they do not brown.

Simmer and strain

  1. Add the stock, peppercorns, salt, and bay leaves.

  2. Simmer for 1 hour.

  3. Pass the mixture through a fine sieve, rubbing the pulp through with the back of a wooden spoon.

Finish and serve

  1. Pour the mixture back into the saucepan, add the milk, and adjust seasoning if needed.

  2. Heat the soup until warm.

  3. Optionally, add ½ pint of cream to the tureen before pouring in the soup.

  4. Serve with toasted bread cut into small squares.

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 their aromas overlap, and how often cooks already put them together.

  1. Onion + potatotop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Jerusalem artichoke + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together32 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Jerusalem artichoke + oniontop 9% of all pairs
    Smell alikestrong
    Cooked together140 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Milk + potatotop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Jerusalem artichokes
Form the main body of the soup, giving it bulk and a earthy flavour when simmered and pureed.
Butter
Carries the flavour of the vegetables during gentle frying and adds richness.
Potato
Adds body and a smooth, thickening starch to the soup.
Milk
Softens the soup and adds creaminess and mild sweetness.
Stock
Provides the liquid base in which the vegetables simmer and soften.

The step that matters

Fry without browning. Frying gently keeps the vegetables pale and sweet; browning would add bitter, toasted notes that clash with the delicate artichoke flavour.

Swap the jerusalem artichoke

How well each one fits the dish's main ingredients (butter, milk, onion, potato):

  1. Chivefits better
  2. Leekfits better
  3. Asparagusfits better
  4. Jerusalem artichokethe original

Fit is the average pairing score against butter, milk, onion, potato. 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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