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Soup

Potage Julienne Aux Quenelles

A French vegetable soup with julienned carrots, leeks, celery, and quenelles, seasoned with salt, pepper, and fresh herbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Potage Julienne Aux Quenelles

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare and cook

  1. Chop the mixed vegetables into small pieces.

  2. In a pot, bring the broth to a boil.

  3. Add the chopped vegetables and simmer until tender, about 15 minutes.

  4. Stir in the quenelles and cook for an additional 5 minutes.

  5. Season with salt and pepper to taste.

Serve

  1. Serve hot, garnished with fresh herbs.

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. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Carrot + leektop 3% of all pairs
    Smell alikestrong
    Cooked together1,310 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Leek + celerytop 4% of all pairs
    Smell alikestrong
    Cooked together1,093 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

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

  5. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Mixed vegetables
Provide the bulk, body and sweetness of the soup as they soften in the broth.
Chicken or vegetable broth
Forms the liquid base that carries flavor and cooks the vegetables and quenelles.
Quenelles
Soft dumplings that add richness and substance, cooking through in the hot broth.

Swap the leek

How well each one fits the dish's main ingredients (carrot, celery, chicken, pepper):

  1. Capsicumfits better
  2. Tomatofits about as well
  3. Parsnipfits about as well
  4. Leekthe original

Fit is the average pairing score against carrot, celery, chicken, 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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