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Soup

Palestine or Artichoke Soup

A soup made from Jerusalem artichokes, stock, milk or cream, butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Palestine or Artichoke Soup

Ingredients

Directions

Cook the artichokes

  1. Boil the Jerusalem artichokes in the white stock until tender.

  2. Mash the artichokes through a sieve.

  3. Bring the mixture to a boil.

Finish the soup

  1. Add the milk and butter.

  2. Season with additional salt and pepper if needed.

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.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Jerusalem artichoke + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together210 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Jerusalem artichoke + milktop 17% of all pairs
    Smell alikemoderate
    Cooked together138 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  4. Jerusalem artichoke + buttertop 18% of all pairs
    Smell alikemoderate
    Cooked together267 recipes

    Shared aroma: ethyl decanoate (grape, waxy).

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Jerusalem artichokes
Main vegetable; mashing it through a sieve gives the soup its body.
White stock
Cooking liquid that softens the artichokes and carries their flavor into the soup.
Milk or cream
Adds richness and a smooth, creamy texture.
Butter
Adds fat that makes the soup feel silkier and rounder.

The step that matters

Add the milk and butter. Milk and cream can scorch or separate when held at a hard boil, so keep the heat gentle once they go in.

Swap the jerusalem artichoke

How well each one fits the dish's main ingredients (butter, milk, pepper):

  1. Potatofits better
  2. Capsicumfits better
  3. Tomatofits better
  4. Jerusalem artichokethe original

Fit is the average pairing score against butter, milk, pepper. 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.

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