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Soup

Julienne Soup

A vegetable soup with carrots, turnip, string beans, tomatoes, onion, cabbage, peas, and salted water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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

Prepare the vegetables

  1. Pare and dice the carrots and turnip.

  2. Add the string beans, tomatoes, onion, and cabbage heart to salted boiling water and cook for 10 minutes, leaving out the tomatoes.

  3. Drain the vegetables and let them cool.

Make the soup

  1. Strain the fat from your cold soup stock and heat it to a gentle boil for 5 minutes, skimming well.

  2. Add the parboiled vegetables, tomatoes, and green peas to the stock and stew for 30 minutes.

  3. Pour everything out together.

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. Beans + tomatotop 1% of all pairs
    Smell alikestrong
    Cooked together2,713 recipes

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

  3. Turnip + cabbagetop 2% of all pairs
    Smell alikestrong
    Cooked together897 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Turnip + beanstop 3% of all pairs
    Smell alikestrong
    Cooked together400 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Carrot + beanstop 4% of all pairs
    Smell alikestrong
    Cooked together1,443 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

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

What each ingredient does

Tomatoes
Add acidity and body to the broth as they break down during stewing.
Onion
Contributes aroma and a mild sweetness once cooked.
Carrots
Add natural sweetness and colour to the soup.
Green peas
Add sweetness, colour and a soft texture to the stew.
Turnip
Adds a mild, earthy flavour and firm texture to the vegetables.

The step that matters

Strain and skim the stock. Fat in cold stock solidifies on the surface and can leave the broth greasy. Removing it thoroughly and skimming while the stock boils keeps the soup clear and clean-tasting before the vegetables go in.

Swap the peas

How well each one fits the dish's main ingredients (carrot, turnip, beans, tomato, onion, cabbage):

  1. Lentilsfits better
  2. Chickpeafits better
  3. Chestnutfits better
  4. Peasthe original

Fit is the average pairing score against carrot, turnip, beans, tomato, onion, cabbage. 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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