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Julienne Soup

A vegetable soup made with carrots, turnip, string beans, tomatoes, onion, cabbage, green peas, and stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Carrot and turnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,002 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Julienne Soup

Ingredients

Directions

Prepare the vegetables

  1. Cook the carrots, turnip, string beans, and onion in salted boiling water for 10 minutes, leaving out the tomatoes.

  2. Drain the vegetables and spread them on a dish to cool.

Make the soup

  1. Take the fat from your cold soup stock and strain it from the bones and meat.

  2. Heat the stock to a gentle boil, skimming well for 5 minutes.

  3. Add the parboiled vegetables, tomatoes, and green peas to the stock.

  4. Stew steadily for 30 minutes, but do not let it boil too fast.

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

    Shared aroma: coumarin (sweet, hay).

  2. Beans + tomatotop 1% of all pairs
    Smell alikestrong
    Cooked together2,713 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: coumarin (sweet, hay).

  5. Carrot + beanstop 4% of all pairs
    Smell alikestrong
    Cooked together1,443 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

Carrots
Adds sweetness, color, and body to the soup as they soften.
Tomatoes
Add acidity and a fresh, savory flavor to the stock.
Green peas
Add sweetness and a soft texture to the finished soup.
String beans
Add tender texture and mild vegetable flavor to the soup.

The step that matters

Stew steadily without boiling hard. A hard boil breaks up the vegetables and makes the stock cloudy and greasy, while a gentle simmer keeps the pieces whole and the broth clear.

Swap the peas

How well each one fits the dish's main ingredients (carrot, turnip, beans, tomato, onion, cabbage):

  1. Lentilsfits better
  2. Chickpeafits better
  3. Chestnutfits better
  4. Peasthe original

Fit is the average pairing score against carrot, turnip, beans, tomato, onion, cabbage. 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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