Skip to main content
Main

Artichoke Soup

A veal bone broth with Jerusalem artichokes, turnips, onion, and a flour‑milk roux, seasoned with white pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓
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 broth

  1. Return the veal bones to a stewpan with the cooking liquid after dinner.

  2. Add the white onion and turnips, then bring the mixture to a boil.

Finish the soup

  1. Boil the Jerusalem artichokes in milk until tender.

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

  3. Mix the flour with a little milk to form a smooth paste, then add it to the soup.

  4. Season with white pepper and serve hot.

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

Veal bones
Release flavour and body into the broth as they simmer.
Jerusalem artichokes
Provide the main flavour and a thick, smooth texture when puréed or strained.
All-purpose flour
Thickens the soup as it cooks, giving it body.
Milk
Softens the artichokes and adds creaminess and richness to the soup.

The step that matters

Mix the flour with a little milk to form a smooth paste. Flour added directly to hot liquid clumps, because its starch grains swell unevenly. Mixing it into a smooth paste first lets it disperse evenly before it thickens the soup.

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 →

You might also like

Veal PattiesVeal Patties50 recipesTurnip SoupTurnip Soup43 recipesBeef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesTomato SoupTomato Soup526 recipes