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Soup

Julienne Soup

A vegetable soup with julienned carrots, turnips, onions, celery, leeks, cream, and stock, finished with sorrel, cabbage, and peas.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Leek and sorrel match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 112 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Julienne Soup

Ingredients

Directions

Prepare

  1. Cut all vegetables into small fillets, each 1 inch long and ¼ inch thick.

  2. Wash the vegetables and dry them.

Make the soup

  1. In a stew-pan, combine the vegetables, cream, and powdered sugar.

  2. Toss the mixture over a sharp fire for 10 minutes until glazed but not browned.

  3. Pour the clear stock over the vegetables and bring to nearly boiling.

  4. Reduce heat to simmer until vegetables are tender, about 30 minutes.

  5. Just before serving, add sorrel, cabbage, and peas.

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. Leek + sorreltop 1% of all pairs
    Smell alikestrong
    Cooked together112 recipes

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + sorreltop 1% of all pairs
    Smell alikestrong
    Cooked together179 recipes

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: myristicin (spice, warm).

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

Carrots
Provide the main body and sweetness of the soup as they soften.
Cream
Adds richness and a smooth, silky mouthfeel to the broth.
Powdered sugar
Helps the vegetables glaze and brown lightly in the pan through caramelization.
Clear stock
Forms the liquid base that cooks the vegetables and carries the flavor.

The step that matters

Glazing the vegetables over a sharp fire. Tossing with cream and sugar over high heat must stop at a glaze, because sugars brown and turn bitter if scorched. Keeping the vegetables moving prevents sticking and burning.

Swap the onion

How well each one fits the dish's main ingredients (carrot, turnip, celery, leek, cream, sugar, sorrel):

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

Fit is the average pairing score against carrot, turnip, celery, leek, cream, sugar, sorrel. 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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