Skip to main content
Soup

Julienne Soup

A vegetable soup with julienned carrots, turnips, onions, celery, leeks, sautéed in butter and sugar, finished with clear soup, sorrel, cabbage‑lettuce, and chervil or peas.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

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 the vegetables

  1. Cut the vegetables into small fillets, each about 1 inch long and the thickness of a needle.

  2. Wash and dry the vegetables, then sauté them in butter and sugar until tender.

Finish and serve

  1. Add 2 quarts of clear soup to the sautéed vegetables.

  2. Just before serving, stir in a little sorrel, cabbage-lettuce, and chervil or peas if available.

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

Mixed vegetables
Form the body of the soup and give it its main texture and flavour.
Butter
Carries flavour and softens the vegetables gently as they sauté.
Sugar
Adds a little sweetness and helps the vegetables brown lightly while sautéing.
Sorrel
Adds a sharp, acidic note that brightens the soup.

The step that matters

Sautéing the vegetables until tender. Cooking in butter and sugar over gentle heat softens the vegetables evenly without browning or scorching them. Overheating can char the sugar and make the soup taste bitter.

Swap the onion

How well each one fits the dish's main ingredients (carrot, turnip, celery, leek, butter, 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, butter, 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.

More julienne soup recipes

Clear 4 See all 177 →

You might also like

Cream of CeleryCream of Celery37 recipesIndian Spiced Potato Soup with Tofu and SpinachIndian Spiced Potato Soup with Tofu and Spinach448 recipesClear Carrot and Bottle Gourd SoupClear Carrot and Bottle Gourd Soup65 recipesMock Bisque SoupMock Bisque Soup51 recipes