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Spring Soup with Vegetables

A light soup made with consommé, diced root vegetables, and boiled green vegetables.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Turnip and jerusalem artichoke share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 74 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Spring Soup with Vegetables

Ingredients

Directions

  1. Bring 2 quarts of consommé or bouillon to a boil in a pot.

  2. Add the diced vegetables and cook until tender.

  3. Boil the green vegetable in salted water until tender. Drain and cool the green vegetable in cold water.

  4. Add the cooled green vegetable to the soup.

  5. 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. Turnip + jerusalem artichoketop 1% of all pairs
    Smell alikestrong
    Cooked together74 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Turnip + lettucetop 1% of all pairs
    Smell alikestrong
    Cooked together526 recipes

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: coumarin (sweet, hay).

  4. Jerusalem artichoke + lettucetop 3% of all pairs
    Smell alikestrong
    Cooked together9 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Carrot + lettucetop 6% of all pairs
    Smell alikestrong
    Cooked together976 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

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

What each ingredient does

Carrot, turnip, jerusalem artichoke
Diced root vegetables soften in the broth and add body and sweetness to the soup.
Lettuce, green cabbage, celery, spinach, or sorrel
Green vegetable adds colour and fresh flavour; cooling it after boiling keeps it bright green.

The step that matters

Cooling the green vegetable after boiling. Plunging the green vegetable into cold water stops the cooking quickly, which helps it keep a bright green colour instead of turning dull and olive-toned from continued heat.

Swap the carrot

How well each one fits the dish's main ingredients (turnip, jerusalem artichoke, lettuce):

  1. Leekfits better
  2. Kalefits better
  3. Beetrootfits better
  4. Carrotthe original

Fit is the average pairing score against turnip, jerusalem artichoke, lettuce. 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 spring vegetable soup recipes

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