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Palestine Soup

A hearty soup made with veal, calf's foot, chonssa, fowl, Jerusalem artichokes, herbs, and spices, thickened with fowl whites and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Palestine Soup

Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 9,057 recipes mention both. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Palestine Soup

Ingredients

Directions

Make the stock

  1. Stew the knuckle of veal, calf's foot, chonssa, and large fowl in 4 quarts of water in a large pot.

  2. Add the lemon peel, Jerusalem artichokes, sweet herbs, salt, white pepper, nutmeg, and mace.

  3. When the fowl is thoroughly cooked, remove the white parts and set aside for thickening.

  4. Continue stewing the remaining ingredients until the stock is strong.

Thicken and finish

  1. Pound the reserved white parts of the fowl and sprinkle with flour or ground rice.

  2. Stir the mixture into the strained soup until it thickens.

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. Parsley + thymetop 1% of all pairs
    Aroma overlapstrong
    Mentioned together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Lemon + parsleytop 1% of all pairs
    Aroma overlapstrong
    Mentioned together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Lemon + thymetop 1% of all pairs
    Aroma overlapstrong
    Mentioned together3,973 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Parsley + nutmegtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Jerusalem artichoke + thymetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together29 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 or ground rice
Starch that swells in the hot stock and thickens the soup.
Jerusalem artichokes
Adds body and a mild sweetness as they soften into the stock.
Calf's foot
Releases gelatin into the stock, giving it a richer, silkier body.
Knuckle of veal
Long stewing draws collagen and flavor from the bone into the stock.

The step that matters

Stirring the thickener into the strained soup. Starch must be mixed evenly into the hot liquid, ideally after being smoothed with some stock, or it clumps and forms lumps instead of thickening the soup evenly.

Flavor stand-ins for the white pepper

How well each one fits the dish's main ingredients (veal, meat, lemon, jerusalem artichoke, parsley, thyme, nutmeg):

  1. Marjorambetter flavor fit
  2. Winter savorybetter flavor fit
  3. Sagebetter flavor fit
  4. White pepperthe original

Fit is the average pairing score against veal, meat, lemon, jerusalem artichoke, parsley, thyme, nutmeg. 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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