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Spring Soup with Vegetables

A clear soup made with assorted vegetables simmered in consommé or broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Turnip and jerusalem artichoke share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 74 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Spring Soup with Vegetables

Ingredients

Directions

Prepare

  1. Bring 2 quarts of consommé or bouillon to a boil.

  2. Peel and cut the mixed vegetables into small dice, cylinders, or cubes.

  3. Boil the mixed vegetables in salted water until tender, then drain.

  4. Immediately transfer the vegetables to cold water to set their color.

  5. Once cold, add the vegetables to the boiling soup.

  6. Prepare the green vegetable by boiling it until tender, then shred it.

Serve

  1. Add the shredded green vegetable to the soup and serve 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. Turnip + jerusalem artichoketop 1% of all pairs
    Smell alikestrong
    Cooked together74 recipes

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: coumarin (sweet, hay).

  4. Jerusalem artichoke + lettucetop 3% of all pairs
    Smell alikestrong
    Cooked together9 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Carrot + lettucetop 6% of all pairs
    Smell alikestrong
    Cooked together976 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

Consommé or bouillon
Forms the savoury liquid base that carries all the flavour of the soup.
Mixed vegetables (carrot, turnip, jerusalem artichoke)
Supply body, sweetness and tender texture once cooked through in the broth.
Green vegetable (lettuce, green cabbage, celery, spinach, or sorrel)
Adds fresh colour, a light vegetal flavour and a soft, leafy texture.

The step that matters

Setting the colour of the mixed vegetables in cold water. Plunging the cooked vegetables into cold water stops residual heat from continuing to cook them, keeping them tender-crisp and bright rather than dull and overcooked before they join the hot soup.

Swap the carrot

How well each one fits the dish's main ingredients (turnip, jerusalem artichoke, lettuce):

  1. Leekfits better
  2. Kalefits better
  3. Beetrootfits better
  4. Carrotthe original

Fit is the average pairing score against turnip, jerusalem artichoke, 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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