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Julienne Soup

A vegetable soup made with julienned carrots, turnip, celery, onions, cauliflower, lettuce, peas, asparagus, and seasoned with salt and pepper.

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

  1. Prepare your stock according to the previous recipe and remove the fat.

  2. In a soup kettle, add the stock.

  3. Cut the carrots and turnip into fancy shapes or strips.

  4. Chop the onion into tiny pieces and cut the celery into ½‑inch pieces.

  5. Divide the cauliflower into florets.

Cook the soup

  1. Cover all the vegetables with boiling water and boil for 15 minutes.

  2. Drain the vegetables in a colander and add them to the stock.

  3. Simmer gently for 1 hour.

  4. Add the asparagus heads and simmer for 10 minutes.

  5. Tear the lettuce into pieces the size of a half dollar, add to the soup, and cook for 5 minutes.

  6. Season with salt and pepper, then 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 + 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 + asparagustop 1% of all pairs
    Smell alikestrong
    Cooked together163 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Stock
Forms the liquid base that carries the soup's flavor and body.
Carrots
Add sweetness and color, and hold their shape through long simmering.
Turnip
Adds a mild, slightly peppery flavor and firm texture to the soup.
Onions or leeks
Build savory depth as they soften and sweeten in the stock.
Lettuce
Wilts into the broth, adding a tender, mild green element.

The step that matters

Simmer gently for 1 hour. A gentle simmer extracts flavor from the vegetables and stock without breaking the cut pieces apart or making the broth cloudy from vigorous boiling.

Swap the onion

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

  1. Leekfits better
  2. Beetrootfits better
  3. Endivefits better
  4. Onionthe original

Fit is the average pairing score against carrot, turnip, celery, cauliflower, lettuce, peas, asparagus. 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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