Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and 41,516 recipes mention both. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓
Palestine Soup
Ingredients
Directions
Prepare the soup
Clean, peel, wash, and slice the Jerusalem artichokes.
In a stewpan, melt the butter and add the artichokes.
Simmer gently on low heat until reduced and partially melted, avoiding browning.
Add the consomme and boil gently for 45 minutes.
Rub the mixture through a tammy-cloth to clarify.
Finish and serve
Just before serving, stir in the boiling cream, glaze, and pounded sugar.
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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Butter + creamtop 8% of all pairsAroma overlapmoderateMentioned together41,516 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Cream + sugartop 9% of all pairsAroma overlapmoderateMentioned together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Jerusalem artichoke + creamtop 11% of all pairsAroma overlapmoderateMentioned together182 recipes
Shared aroma: octanal (fat, soap).
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Butter + sugartop 17% of all pairsAroma overlapmoderateMentioned together98,233 recipes
Shared aroma: guaiacol (smoky, sweet).
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Jerusalem artichoke + buttertop 18% of all pairsAroma overlapmoderateMentioned together267 recipes
Shared aroma: ethyl decanoate (grape, waxy).
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 flavour of the soup as they break down.
- Fresh butter
- Adds richness and fat, carrying flavour and giving the soup a smooth mouthfeel.
- Consomme of fowl
- Forms the liquid base, supplying savoury flavour to the soup.
- Boiling cream
- Adds richness and a silky texture to the finished soup.
The step that matters
Simmer the artichokes gently without browning. Browning gives the butter and artichokes a toasted, bitter flavour that changes the soup's clean colour and taste. Gentle heat lets the artichokes soften and partly dissolve into the butter.
Flavor stand-ins for the jerusalem artichoke
How well each one fits the dish's main ingredients (butter, cream, sugar):
- Jerusalem artichokethe original
- Potatoabout as good a flavor fit
Fit is the average pairing score against butter, cream, 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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