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Soup

Julienne Soup

A clear vegetable soup with veal stock, carrots, turnips, celery, green peas, and aromatics.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Carrot and turnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,002 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Julienne Soup

Ingredients

Directions

  1. Melt the butter in a soup pot over medium heat.

  2. Add the chopped onions and fry until golden brown.

  3. Pour in the stock and add mace, pepper, salt, carrots, turnips, celery, and green peas.

  4. Bring to a boil and simmer for one hour.

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

    Shared aroma: coumarin (sweet, hay).

  2. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Pepper + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Pepper + turniptop 10% of all pairs
    Smell alikemoderate
    Cooked together5,252 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

Butter
Adds richness and fat, and helps the onions brown in the pot.
Onions
Browning them builds a deeper, sweeter flavour base for the soup.
Stock
Forms the liquid base that carries the flavour of the whole soup.
Carrots
Add sweetness and body as they soften during the long simmer.
Turnips
Soften during simmering, adding body and a mild earthy flavour.
Green peas
Add sweetness and colour, and soften into the broth as it simmers.

The step that matters

Frying the onions until golden brown. Onions cooked slowly in fat develop sweetness and colour through browning, which builds the soup's flavour. Stopping early leaves a flat, raw taste, while burning them makes the soup bitter.

Swap the mace

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

  1. Parsleyfits better
  2. Celeryfits better
  3. Thymefits better
  4. Macethe original

Fit is the average pairing score against egg, butter, onion, veal, pepper, carrot, turnip. 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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