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Julienne Soup

A vegetable soup made with carrots, turnips, celery, onions, leeks, cauliflower, peas, asparagus, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Turnip and leek match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,046 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Julienne Soup

Ingredients

Directions

Prepare the vegetables

  1. Pare and cut the carrots and turnips into thin strips.

  2. Cut the celery into half-inch pieces.

  3. Chop the onions and cut the leeks into quarter-inch pieces.

  4. Break the cauliflower into small pieces.

Make the soup

  1. Put the stock in a kettle and bring to a boil.

  2. Add the carrots and turnips, and cook for 10 minutes.

  3. Add the celery, onions, leeks, and cauliflower, and boil for 10 more minutes.

  4. Add the asparagus, peas, salt, and pepper.

  5. Turn off the heat and strain the stock.

Can

  1. Divide the mixed vegetables among cans and fill with the stock, then cap and process.

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. Turnip + leektop 1% of all pairs
    Smell alikestrong
    Cooked together1,046 recipes

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: myristicin (spice, warm).

  3. Turnip + cauliflowertop 1% of all pairs
    Smell alikestrong
    Cooked together286 recipes

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: coumarin (sweet, hay).

  5. Cauliflower + asparagustop 1% of all pairs
    Smell alikestrong
    Cooked together163 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Carrots
Hold their shape and add sweetness and colour to the soup.
Turnips
Add firm texture and a mild, slightly sharp flavour to the vegetables.
Celery
Adds aroma and a crisp, fibrous texture to the soup.
Onions
Build savoury depth and aroma as they soften in the stock.
Leeks
Add a mild onion flavour and soft texture to the soup.

The step that matters

Timing the vegetables in the boiling stock. Dense root vegetables like carrots and turnips need to cook first so they become tender, while later vegetables added after 10 minutes stay firmer. Adding everything at once leaves some pieces mushy and others hard.

Swap the peas

How well each one fits the dish's main ingredients (carrot, turnip, celery, onion, leek, cauliflower, asparagus):

  1. Lentilsfits better
  2. Beansfits better
  3. Chestnutfits about as well
  4. Peasthe original

Fit is the average pairing score against carrot, turnip, celery, onion, leek, cauliflower, asparagus. 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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