Palestine Soup Recipe

Palestinian cuisine reflects the rich cultural history and diverse influences of the region. The recipe for Palestine Soup, also known as Jerusalem Artichoke Soup, showcases the use of local ingredients and traditional cooking techniques. This creamy and flavorful soup is perfect for chilly winter evenings or as a starter to a hearty meal.

Fun Fact: Despite its name, Jerusalem artichoke is unrelated to the city of Jerusalem, and it is actually a type of sunflower native to North America. It was introduced to Europe by French explorers in the 17th century and gained popularity throughout the region, including in Palestine.

Preparation time: 2 hours
Cooking time: 10 minutes
Serves: 4-6

- 2-3 Jerusalem artichokes
- 2 quarts (8 cups) water
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 2 cups milk
- Salt and pepper to taste
- Croutons, for serving


1. Start by preparing the Jerusalem artichokes. Wash them thoroughly and peel off the skin. Slice the artichokes into thin rounds.

2. In a large saucepan, bring the water to a boil. Add the sliced artichokes and let them cook for approximately 1 ½ hours or until they become soft and tender.

3. Once the artichokes are cooked, remove them from the saucepan and transfer them to a colander. Allow them to cool slightly.

4. Rub the artichokes through the colander using a spoon or spatula until you obtain a smooth puree. This will help release all the flavors and ensure a creamy texture in the finished soup.

5. Take one pint (2 cups) of the water in which the artichokes were boiled and set it aside. This will be used later to enhance the flavor of the soup.

6. In a separate small bowl, combine the flour and butter, rubbing them together until they form a smooth paste. This paste, known as a roux, will act as the thickening agent for the soup.

7. Return the artichoke puree to the large saucepan and heat it over medium heat. Slowly add the roux mixture to the puree, stirring continuously to avoid any lumps.

8. Gradually stir in the reserved artichoke water, ensuring it is well incorporated into the soup.

9. Pour in the milk and continue stirring until the soup comes to a gentle boil. Let it simmer for approximately 10 minutes to allow the flavors to meld together.

10. Season the soup with salt and pepper according to your taste preferences. Adjust the seasoning as needed.

11. Once the soup is ready, remove it from the heat. Ladle it into individual serving bowls and garnish with croutons for an added crunch.

Palestinian cuisine is diverse, and there are numerous other similar recipes worth exploring. Here are a few suggestions:

1. Lentil Soup: A staple in Palestinian households, lentil soup is made with red or brown lentils, onions, garlic, cumin, and lemon juice. It is often enjoyed with a drizzle of olive oil and a side of warm bread.

2. Mulukhiyah Soup: This traditional Palestinian soup is made from the leaves of the mulukhiyah plant, which are cooked with chicken or rabbit broth, garlic, and coriander. It is served over rice or with croutons.

3. Freekeh Soup: Freekeh, a type of roasted green wheat, is the star of this comforting soup. It is simmered with chicken or vegetable broth, onions, garlic, and various spices. The result is a fragrant and hearty soup, often enjoyed during festive occasions.

4. Sumac Soup: Sumac, a tangy spice made from dried berries, is used to add a unique flavor to this soup. Chicken or vegetable broth, garlic, onion, and sumac are simmered together, creating a delicious and refreshing dish.

Exploring the culinary traditions of Palestine offers a fascinating glimpse into the rich heritage and delicious flavors of the region. Whether it's Palestine Soup or other traditional dishes, these recipes celebrate the vibrant and diverse culinary tapestry of the Palestinian culture.



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