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Paeisienne Soup

A hearty beef soup with ham, marrow bone, tomatoes, and vegetables.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 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 ↓

Paeisienne Soup

Ingredients

Directions

Prepare

  1. Wash the meat and cut it into 1-inch cubes.

  2. Put half of the beef in a kettle with the marrow bone, water, and tomatoes.

  3. Brown the remaining beef in a hot frying pan with some marrow from the marrow bone, then add it to the kettle.

Simmer and finish

  1. Heat slowly to boiling point, then let simmer for five hours.

  2. Cook the ham and vegetables in butter for five minutes, then add to the soup with peppercorns, salt, parsley, and bay leaf.

  3. Cook for an additional one and a half hours, then strain, cool quickly, remove fat, and serve.

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. Tomato + celerytop 4% of all pairs
    Smell alikemoderate
    Cooked together3,377 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Turnip + oniontop 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

Beef
Provides the main body of meat flavour and, after long simmering, tender chunks in the broth.
Marrow bone
Releases gelatin and fat into the water, giving the broth body and richness.
Tomatoes
Add acidity and a savoury depth to the broth.
Butter
Carries flavour from the ham and vegetables as they cook gently in fat.
Carrot
Adds sweetness and body to the broth as it softens over the long simmer.

The step that matters

Heat slowly to boiling point, then simmer. Starting the beef and bone in cold water and heating gradually lets proteins and fat release slowly into the broth. Boiling hard early can make the liquid cloudy and the meat tough.

Swap the tomato

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

  1. Leekfits better
  2. Parsnipfits better
  3. Potatofits better
  4. Tomatothe original

Fit is the average pairing score against beef, butter, ham, carrot, turnip, onion, 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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