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Soup

Julienne Soup

A vegetable soup made with butter, onions, stock, mace, pepper, salt, 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

  1. Melt the butter in a soup pot.

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

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

  4. Boil the mixture 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

Onions
Browning in the butter builds deep, savoury flavour as the base of the soup.
Veal or white stock
Forms the liquid base that carries flavour and keeps the vegetables moist during boiling.
Carrots
Add sweetness and body, softening into the broth during the long simmer.
Turnips
Contribute mild sweetness and a firmer texture that holds up to prolonged boiling.
Green peas
Add bright flavour and soft texture to the finished soup.

The step that matters

Browning the onions. Onions must be deeply browned, not just softened, because the Maillard reaction and caramelisation create the savoury colour and flavour that the whole soup depends on. Pale onions give a flat, watery result.

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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