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Palestine Soup

A hearty soup of Jerusalem artichokes, ham, mace, onions, celery, veal broth, French roll crumbs, and cream.

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

Why it works: Jerusalem artichoke and celery share more aroma than cooks usually use. They rank in the top 3% of all ingredient pairs, and 75 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓

Palestine Soup

Ingredients

Directions

Prepare

  1. Pare the Jerusalem artichokes and slice them.

  2. Soak the Jerusalem artichokes in water, then drain them.

Make the soup

  1. Place the Jerusalem artichokes in a 3-quart saucepan with butter, ham, mace, onions, and celery.

  2. Stew for 1 hour.

  3. Fill the saucepan with white veal broth.

  4. Add the crumbs from the French rolls.

  5. Cook until soft enough to pass through a sieve.

  6. Return the mixture to the saucepan.

  7. Bring to a boil and skim well.

  8. Season with salt and sugar.

Serve

  1. Serve in a tureen with hot cream and croutons of fried bread.

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. Jerusalem artichoke + celerytop 3% of all pairs
    Aroma overlapstrong
    Mentioned together75 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Onion + celerytop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Jerusalem artichoke + oniontop 9% of all pairs
    Aroma overlapstrong
    Mentioned together140 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Butter + oniontop 15% of all pairs
    Aroma overlapmoderate
    Mentioned together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Ham + vealtop 15% of all pairs
    Aroma overlaplow
    Mentioned together3,264 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Jerusalem artichokes
Their starch and fibre thicken the soup as they cook and break down.
Butter
Adds richness and a rounded flavour as it gently cooks the vegetables.
Onions
Sweeten as they stew, building the savoury base of the soup.
French roll crumbs
Bread crumbs add body and help thicken the puréed soup.
White veal broth
Provides the liquid and savoury meaty backbone of the soup.
Hot cream
Adds smoothness and richness when stirred in or served at the table.

The step that matters

Skim well after bringing to a boil. Boiling releases foam and fat from the broth and ham, which can make the soup greasy and cloudy if not removed.

Flavor stand-ins for the mace

How well each one fits the dish's main ingredients (jerusalem artichoke, butter, ham, onion, celery, veal, sugar):

  1. Capersbetter flavor fit
  2. Thymebetter flavor fit
  3. Parsleybetter flavor fit
  4. Macethe original

Fit is the average pairing score against jerusalem artichoke, butter, ham, onion, celery, veal, 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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