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Soup

Palestine Soup

A creamy soup made from artichokes, butter, bacon rind, bay leaves, milk, and cream.

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

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and 81,283 recipes mention both. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Palestine Soup

Oven, in the book's wordsA cool oven

Ingredients

Directions

Prepare the artichokes

  1. Wash and peel the artichokes.

  2. Place them in a stewpan with butter, bacon rind, and bay leaves.

  3. Cover and let the artichokes sweat for 10 minutes, shaking the pan occasionally.

  4. Add cold water to cover the artichokes and boil gently until soft.

Make and finish the soup

  1. Pass the artichokes through a sieve, mixing in the cooking liquid.

  2. Add boiling milk to achieve a gruel-like consistency.

  3. Season with pepper and salt, and heat the soup.

  4. Heat the cream separately and mix with the soup just before serving.

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. Butter + milktop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together81,283 recipes

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

  2. Butter + creamtop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together41,516 recipes

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

  3. Artichoke + peppertop 10% of all pairs
    Aroma overlapmoderate
    Mentioned together1,170 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Artichoke + buttertop 15% of all pairs
    Aroma overlapmoderate
    Mentioned together893 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Milk + creamtop 18% of all pairs
    Aroma overlapmoderate
    Mentioned together29,399 recipes

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

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

What each ingredient does

Artichokes
Form the main body of the soup once cooked and sieved.
Butter
Fat that gently cooks the artichokes and adds richness to the soup.
Milk
Adds moisture and creaminess, loosening the puree to a gruel-like texture.
Cream
Adds richness and a smooth, velvety mouthfeel at the end.

The step that matters

Sweating the artichokes gently. Covering the pan and cooking over gentle heat softens the artichokes in their own moisture and fat without browning. Too much heat can scorch the butter and toughen the vegetable, leaving a harsher flavour in the finished soup.

“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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