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Julienne Soup

A beef and ham soup with carrots, bread crumbs, and lemon, simmered with seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Julienne Soup

Ingredients

Directions

Prepare the broth

  1. Cut the meat into small pieces.

  2. Place the beef, ham, carrots, and water in a pot.

  3. Cover and cook for one hour, basting often.

  4. Strain the broth and return it to the pot.

Finish the soup

  1. Add bread crumbs, fat, boiling water, lemon juice, salt, and pepper.

  2. Simmer for 30 minutes before serving.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

  3. Ham + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Carrot + lemontop 9% of all pairs
    Smell alikestrong
    Cooked together3,351 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

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

What each ingredient does

Beef
Gives the broth its meaty flavour and body as it cooks down.
Bread crumbs
Thicken the soup slightly and add body to the broth.
Lean ham
Adds savoury, salty flavour to the broth.
Carrots
Add natural sweetness and a mild earthy flavour to the broth.
Lemon juice
Adds acidity that brightens the flavour of the soup.

Swap the lemon

How well each one fits the dish's main ingredients (beef, ham, carrot, bread, pepper):

  1. Lemonthe original
  2. Figfits about as well
  3. Orangefits about as well
  4. Limefits about as well

Fit is the average pairing score against beef, ham, carrot, bread, 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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