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Julienne Soup

A beef stock soup with julienned vegetables and optional soy sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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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 ↓

Julienne Soup

Ingredients

Directions

Make the soup base

  1. Melt the butter in a soup kettle.

  2. Fry the chopped onions until browned.

  3. Add the beef stock, mace, pepper, and salt. Bring to a boil.

  4. Boil for one hour.

Add the vegetables and finish

  1. Add the carrots, turnips, celery, string beans, and green peas. Boil for an additional two hours.

  2. If the soup is not bright and clear, stir in the soy sauce.

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. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Pepper + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

  4. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  5. Onion + beeftop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 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

Beef stock
Forms the liquid base that carries the flavour of the whole soup.
Onions
Browning them first adds sweetness and depth to the broth.
Butter
Fat that carries flavour and helps brown the onions.
String beans
Vegetables that soften during the long simmer and thicken the broth slightly.
Turnips
Root vegetables that soften during the long simmer and add body.

The step that matters

Boil for an additional two hours after adding the vegetables. A long, steady simmer is needed to soften the dense root vegetables and blend their flavour into the stock. Stopping early leaves them firm and the broth thin-tasting.

Swap the mace

How well each one fits the dish's main ingredients (egg, butter, onion, beef, pepper, carrot, turnip):

  1. Parsleyfits better
  2. Celeryfits better
  3. Thymefits better
  4. Macethe original

Fit is the average pairing score against egg, butter, onion, beef, pepper, carrot, turnip. 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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