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Oleab Soup, with Veqbtablbs

A beef bone broth simmered with turnip, onions, carrot, celery, leek, parsley, pepper, salt, tomato, and optional port wine.

From an old cookbook · modernised transcription
By Ladies' Benevolent Society, First Congregational Church (Fall River, Mass .). Ladies' Benevolent Society, Mass.) First Congregational Church (Fall River · From a historical cookbook (Internet Archive) · 12 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 ↓

Oleab Soup, with Veqbtablbs

Ingredients

Directions

Make the stock

  1. Combine one quart of water with one pound of bone. Bring to a boil, skim off impurities, then simmer for four to eight hours.

  2. Remove the bone and strain the broth.

  3. In the morning, skim off the fat from the stock.

Prepare the vegetables

  1. Fry one small turnip, four small onions, and one carrot in butter until browned.

  2. Add a sprig of parsley, two or three blades of celery, and one small leek to the vegetables.

  3. Tie the mixture loosely in a cloth.

  4. Simmer the tied mixture for four hours in a porcelain kettle.

Finish and serve

  1. Season with pepper and salt, and add a little tomato about one and a half hours before serving.

  2. Add a little port wine just before serving, if desired.

Nutrition, whole recipe (rough)

116Calories
4 gProtein
0 gFat
27 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Onion1 medium (110g)44
Turnip1 medium (122g)34
Carrot1 medium (61g)25
Celery1 stalk (40g)6
Black Pepper1 tsp ground (2.3g)6
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Ladies' Benevolent Society, First Congregational Church (Fall River, Mass .). Ladies' Benevolent Society, Mass.) First Congregational Church (Fall River. 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. See the original page.

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 + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

    Shared aroma: myristicin (spice, warm).

  4. Turnip + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Celery + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

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

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

What each ingredient does

Bone
Releases collagen and gelatin during long simmering, giving the broth body and mouthfeel.
Onions
Browning in butter builds deeper, sweeter savoury flavour in the broth.
Carrot
Adds natural sweetness and aroma as it softens and releases its flavour into the stock.
Celery
Contributes aromatic, savoury flavour to the broth during simmering.

The step that matters

Keep the stock at a gentle simmer after skimming. Boiling vigorously breaks up fat and impurities into the liquid and makes the broth cloudy. Skimming removes these, and a gentle simmer keeps the broth clear while the bone's collagen slowly dissolves.

Swap the onion

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

  1. Parsnipfits better
  2. Lettucefits better
  3. Beetrootfits better
  4. Onionthe original

Fit is the average pairing score against turnip, carrot, celery, leek, parsley, 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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