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Julienne Soup

A clear consommé-based soup with finely shredded vegetables and optional butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Celery and carrot 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 stock

  1. Prepare the stock for the soup as you would for consommé.

Add the vegetables

  1. Once the stock is clear and free from fat, add the finely shredded vegetables.

  2. Optionally, brown the vegetables in butter before adding them to the soup.

  3. Simmer the soup gently until the vegetables are tender, then taste and adjust seasoning.

Serve

  1. Serve the soup hot.

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. Celery + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

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

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: coumarin (sweet, hay).

  4. Celery + turniptop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

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

Soup meat
Gives the stock its body and rich meaty flavor.
Carrot
Adds sweetness and color, and softens into tender pieces during simmering.
Butter
Adds richness and gentle browning to the vegetables when used.
Cabbage
Contributes bulk and a mild sweetness as it cooks.

The step that matters

Keep the stock clear and free from fat before adding the vegetables. Fat and cloudiness left in the stock carry into the soup, making it greasy and murky. Skimming and clarifying the stock first keeps the broth clear and clean-tasting.

Swap the cabbage

How well each one fits the dish's main ingredients (meat, egg, onion, celery, carrot, turnip, beans):

  1. Leekfits better
  2. Parsnipfits better
  3. Lettucefits better
  4. Cabbagethe original

Fit is the average pairing score against meat, egg, onion, celery, carrot, turnip, beans. 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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