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Soup

Julienne Soup

A vegetable soup with julienned onions, turnip, carrot, celery, and peas simmered in stock.

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

Julienne Soup

Ingredients

Directions

Make the soup base

  1. Fry the shredded onions in butter until brown.

  2. Add mace, salt, and pepper, then a spoonful of stock.

  3. Mix flour with a little butter and fry with the onions.

  4. Strain the mixture through a colander and add more stock as desired.

Add the vegetables

  1. Boil the turnip, carrot, celery, and peas in a little water until tender.

  2. Add both the water and vegetables to the soup.

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

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Pepper + celerytop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

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

  5. Onion + turniptop 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

Onions
Browning in butter builds the savory, sweet base flavor of the soup.
Flour
Fried with butter and onions, it thickens the soup slightly.
Butter
Carries the frying of onions and flour, adding richness and browning.
Turnip
Cut vegetables that soften and add body and mild sweetness to the soup.
Carrot
Cut vegetables that soften and add body and mild sweetness to the soup.

The step that matters

Frying the flour with the onions. Flour must be cooked in the butter and onions long enough to lose its raw taste and to thicken the soup smoothly rather than leaving lumps.

Swap the mace

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

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

Fit is the average pairing score against onion, butter, pepper, flour, turnip, carrot, celery. 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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