Skip to main content
Soup

Julienne Soup

A hearty beef and veal soup with ham, carrots, turnips, onions, lima beans, butter, herbs, pepper, sea salt, simmered in water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
Jump to recipe ↓

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 stock

  1. Cut the meat into small pieces.

  2. Cook with herbs in the water for four hours.

  3. Strain the mixture.

  4. Place the meat and half of the stock, well seasoned, on ice.

  5. Cool the remaining stock.

  6. Skim off the fat.

Season and finish the soup

  1. Season.

  2. Return it to the pot.

  3. Heat the butter in a frying pan. Fry the sliced onion until hot. Add the carrots and turnips cut into strips less than an inch long. Cook for five minutes.

  4. Add the vegetables to the soup. Simmer for half an hour. Skim the soup. Add the beans. Cook gently for another half hour.

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

    Shared aroma: coumarin (sweet, hay).

  2. Turnip + oniontop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  4. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

  5. Turnip + lima beanstop 10% of all pairs
    Smell alikemoderate
    Cooked together60 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
Gives the stock its rich, meaty body as it cooks for hours.
Lean veal
Adds gelatin-rich body and a delicate flavor to the stock.
Lean ham
Contributes savory, salty depth to the stock.
Lima beans
Add starchy body and a mild, creamy texture to the soup.
Butter
Adds richness and carries flavor when the onion is fried.

The step that matters

Skim off the fat. Fat left on the cooled stock would float and make the soup greasy, so it must be removed before the stock is reheated and finished.

Swap the lima beans

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

  1. Beansfits better
  2. Lentilsfits better
  3. Chestnutfits about as well
  4. Lima beansthe original

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

Indian 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 recipesCream of Asparagus SoupCream of Asparagus Soup42 recipes