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Soupe a LA Julienne

A vegetable soup with julienned celery, carrots, turnips, leeks, lettuce, onions, butter, and broth, finished with bread crusts.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Lettuce and sorrel match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 317 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Soupe a LA Julienne

Ingredients

Directions

Prepare

  1. Cut the celery, carrots, turnips, leeks, and lettuce into thin strips or dice.

  2. Peel the button onions carefully to preserve their shape.

Cook the vegetables

  1. Melt the butter in a stewpan and add the vegetables along with any seasonal ones.

  2. Add a little sorrel for acidity and a lump of sugar to prevent bitterness.

  3. Stew or fry the vegetables over low heat, stirring occasionally and adding a little gravy as needed.

Finish

  1. Soak the bread crusts in the broth.

  2. When the vegetables are nearly cooked, add the soaked bread and warm everything together in the broth.

  3. Use beef broth for a savory flavor or veal broth for a lighter 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. Lettuce + sorreltop 1% of all pairs
    Smell alikestrong
    Cooked together317 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Leek + sorreltop 1% of all pairs
    Smell alikestrong
    Cooked together112 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + leektop 1% of all pairs
    Smell alikestrong
    Cooked together1,046 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Turnip + sorreltop 1% of all pairs
    Smell alikestrong
    Cooked together179 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Celery + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

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

What each ingredient does

Butter
Adds fat that cooks the vegetables gently and carries their flavor.
Bread crusts
Soak up broth and add body to the soup as they warm through.
Carrots
Release natural sugars as they cook, adding gentle sweetness.

The step that matters

Stew the vegetables over low heat. Low heat softens the vegetables slowly and evenly while they release their juices. Higher heat can brown or scorch them before they become tender, and stirring helps prevent sticking.

“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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