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Julienne Soup

A vegetable soup made with julienned carrot, turnip, celery, onion, simmered in stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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. Cut the vegetables into long, narrow strips.

  2. Soak the strips in cold water, then drain.

Cook the soup

  1. Brown the vegetables lightly in butter.

  2. Remove from butter and cover with a little stock, bringing it slowly to a boil.

  3. Add the remaining stock, salt, and pepper, and simmer for 2 hours.

  4. Serve without straining. Optionally, add boiled asparagus tips, lettuce, shredded green peas, and string beans cut into half-inch lengths.

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. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

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

  5. Onion + turniptop 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

Carrot
Adds sweetness, colour and body to the broth as it simmers.
Turnip
Adds a mild, slightly sweet flavour and firm texture after long simmering.
Onion
Builds savoury depth and aroma when lightly browned in butter.
Celery
Contributes aromatic flavour that underpins the broth.
Stock
Forms the liquid base that carries the flavour of the soup.

The step that matters

Browning the vegetables lightly in butter. Browning develops savoury, caramelised flavours through the Maillard reaction. Browning too hard can scorch the butter and make the soup taste bitter, so keep the colour light.

Swap the onion

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

  1. Parsnipfits better
  2. Leekfits better
  3. Lettucefits better
  4. Onionthe original

Fit is the average pairing score against carrot, turnip, celery, pepper, 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.

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