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Julienne Soup

A veal or white stock vegetable soup with onions, carrots, turnips, celery, and peas.

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

Prepare the soup

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

  2. Fry the chopped onions until they are nicely browned.

Simmer

  1. Add the stock, mace, pepper, salt, carrots, turnips, celery, and green peas to the pot.

  2. Bring to a boil and cook 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 fat for frying the onions and carries flavor into the soup.
Onions
Browning them builds deep, savory flavor in the base of the soup.
Veal or white stock
Forms the liquid base of the soup and supplies savory body.
Carrots
Add natural sweetness and body as they soften during simmering.
Turnips
Contribute earthy flavor and soften into the soup during simmering.
Green peas
Add sweetness and a fresh, green flavor to the soup.

The step that matters

Fry the onions until nicely browned. Browning onions develops deeper, sweeter flavors through the Maillard reaction and caramelization. Pale onions leave the finished soup tasting flat and less savory.

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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