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Artichoke Soup

A veal and Jerusalem artichoke soup thickened with flour and seasoned with white pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Artichoke Soup

Why it works: Turnip and jerusalem artichoke share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 74 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Artichoke Soup

Ingredients

Directions

Make the stock

  1. After dinner, return the veal bones to a stewpan with the cooking liquid, onion, and turnips.

Make the soup

  1. Boil the Jerusalem artichokes in skim milk until tender.

  2. Strain the cooking liquid and combine it with the boiled artichokes.

  3. Thicken the mixture with flour mixed smooth in a tea cup with a little milk.

  4. Season with white pepper to maintain the soup's color.

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. Turnip + jerusalem artichoketop 1% of all pairs
    Smell alikestrong
    Cooked together74 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Jerusalem artichoke + flourtop 6% of all pairs
    Smell alikestrong
    Cooked together116 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Turnip + flourtop 7% of all pairs
    Smell alikestrong
    Cooked together2,874 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Onion + jerusalem artichoketop 9% of all pairs
    Smell alikestrong
    Cooked together140 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Flour
Thickens the soup as its starch swells when heated with liquid.
Jerusalem artichokes
Provide the main vegetable body and flavor once boiled until tender.
Veal knuckle
Releases gelatin and savory flavor into the cooking liquid as it simmers.

The step that matters

Thicken the mixture with flour. Flour must be mixed smooth in cold milk first, because dry flour dropped into hot liquid clumps. Starch then thickens the soup as it heats.

Swap the white pepper

How well each one fits the dish's main ingredients (veal, onion, turnip, jerusalem artichoke, milk, flour):

  1. Capersfits better
  2. Celeryfits better
  3. Thymefits better
  4. White pepperthe original

Fit is the average pairing score against veal, onion, turnip, jerusalem artichoke, milk, flour. 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.

More artichoke soup recipes

Jerusalem 55Brown 3 See all 70 →

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