Skip to main content
Main

Brown, Julienne Consomme

A consommé made with potatoes, carrot, turnip, onion, tomatoes, stock, butter, brown sugar, and wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Carrot and turnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,002 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Brown, Julienne Consomme

Ingredients

Directions

Make the soup base

  1. Boil the potatoes, carrot, turnip, onion, and can of tomatoes in as little water as possible.

  2. Add 2 quarts of stock.

Brown the sugar

  1. Melt 1 tablespoon of butter in a separate pan.

  2. Stir in 2 tablespoons of brown sugar over heat until browned.

Finish the consommé

  1. Combine the browned mixture with the soup.

  2. Add 1 teacup of wine before removing the soup from heat.

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 + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

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

  3. Potato + carrottop 4% of all pairs
    Smell alikestrong
    Cooked together3,107 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  4. Potato + tomatotop 5% of all pairs
    Smell alikestrong
    Cooked together2,798 recipes

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

  5. Turnip + oniontop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 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

Potatoes
Break down during boiling to give the soup body and thickness.
Brown sugar
Caramelises when heated, adding sweetness and deep brown colour to the soup.
Butter
Carries the browned sugar, adding richness and a smooth fat note.
Tomatoes
Add acidity and savoury depth to the stock-based broth.
Wine
Adds acidity and aroma that round out the flavour of the soup.

The step that matters

Stir in the brown sugar until browned. Sugar darkens quickly once it starts to caramelise, and it can turn bitter if it burns. Stopping at a deep amber keeps the soup sweet and brown rather than harsh.

Swap the turnip

How well each one fits the dish's main ingredients (potato, carrot, onion, tomato, butter, sugar, wine):

  1. Capsicumfits better
  2. Chivefits better
  3. Okrafits about as well
  4. Turnipthe original

Fit is the average pairing score against potato, carrot, onion, tomato, butter, sugar, wine. 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.

You might also like

Tomato SoupTomato Soup526 recipesPotato CroquettesPotato Croquettes255 recipesCarrot SoupCarrot Soup134 recipesCream of Tomato SoupCream of Tomato Soup107 recipes