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Soup

Julienne Soup

A vegetable soup with peas, carrots, turnips, onions, and stock, seasoned with salt, pepper, mace, and celery seed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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

  1. Melt the butter in a kettle over medium heat.

  2. Fry the chopped onions until light brown.

  3. Add the stock, carrots, turnips, and soaked peas to the kettle.

  4. Season with salt, pepper, mace, and celery seed.

  5. Boil the mixture for 2 hours.

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. Carrot + turniptop 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

Dried peas
Thicken the soup as they soften and add body and earthy flavour.
Onions
Build a sweet, browned savoury base through gentle frying.
Stock
Forms the liquid base that carries all the flavour and cooks the vegetables.
Carrots
Add natural sweetness and colour to the soup.
Turnips
Contribute mild sweetness and soft texture as they cook down.

Swap the mace

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

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

Fit is the average pairing score against butter, onion, carrot, turnip, peas, pepper, 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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