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Soup

Julienne Soup

A vegetable soup made with peas, carrots, turnip, celery, cauliflower, onion, lettuce, butter, and soup stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 ↓

Julienne Soup

Ingredients

Directions

Prepare the vegetables

  1. Boil the peas, carrots, turnip, celery, and cauliflower until tender, then drain.

  2. Chop and fry the onion in butter until soft.

Make the soup

  1. Add the drained vegetables to the onion and cook for a few minutes.

  2. Heat the soup stock and add the vegetables, then let simmer gently for 20 minutes.

  3. Add the lettuce pieces and cook for an additional 10 minutes.

  4. Season with salt and pepper to taste.

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

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + cauliflowertop 1% of all pairs
    Smell alikestrong
    Cooked together286 recipes

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: coumarin (sweet, hay).

  5. Cauliflower + lettucetop 2% of all pairs
    Smell alikestrong
    Cooked together151 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

What each ingredient does

Butter
Fat that softens the onion and carries flavor into the soup.
Onion
Aromatic base that adds savory depth to the soup.
Lettuce
Adds tender leafy texture and fresh, mild flavor when simmered briefly.
Peas
Provide body, sweetness, and color to the vegetable mix.

The step that matters

Add the lettuce pieces and cook for an additional 10 minutes.. Lettuce wilts and loses its color and texture quickly, so it needs only a short simmer to stay tender and bright without turning dull and mushy.

Swap the peas

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

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

Fit is the average pairing score against carrot, turnip, celery, cauliflower, onion, butter, 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.

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