Why it works: Milk and cream are a kitchen classic. They rank in the top 18% of all ingredient pairs, and 29,399 recipes mention both. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓
Palestine Soup
Ingredients
Directions
Prepare
Prepare 3 pints of veal stock or any white stock.
Wash and peel 3 pounds of fresh artichokes, placing them in cold water to preserve their color.
Boil the artichokes in salted water for 15 minutes, then drain and slice them.
Make the soup
Add the sliced artichokes to 2 pints of boiling stock and simmer for 15 minutes.
Pass the mixture through a fine sieve into a clean saucepan.
Add the remaining stock and simmer, skimming off any scum.
Stir in 1 pint of boiling milk and ⅓ cup of cream, then serve immediately with fried croutons.
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.
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Milk + creamtop 18% of all pairsAroma overlapmoderateMentioned together29,399 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Artichoke + creamtop 21% of all pairsAroma overlapmoderateMentioned together335 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
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Veal + artichoketop 22% of all pairsAroma overlaplowMentioned together272 recipes
Shared aroma: 2-methylbutyraldehyde (malty, chocolate).
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Artichoke + milktop 23% of all pairsAroma overlapmoderateMentioned together218 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
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Veal + milktop 24% of all pairsAroma overlapmoderateMentioned together2,013 recipes
Shared aroma: 4-heptenal (creamy, biscuit).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Artichokes
- Provide the main flavor and body of the soup once cooked and sieved.
- Veal stock
- Forms the liquid base that carries the soup's savory flavor.
- Milk
- Adds creaminess and mild sweetness to the soft, pureed soup.
- Cream
- Adds richness and a smooth, velvety mouthfeel to the finished soup.
The step that matters
Passing the mixture through a fine sieve. Pushing the cooked artichokes through a fine sieve breaks down fibers and removes lumps, giving the smooth texture the soup depends on.
“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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