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Soup

Julienne Soup

A clear soup with julienned carrots, onions, turnips, butter, consommé, lettuce or cabbage, and boiled green peas.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Turnip and lettuce match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 526 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Julienne Soup

Ingredients

Directions

Prepare

  1. Cut the carrots, onions, and turnips into thin strips.

  2. In a saucepan, melt the butter over low heat.

  3. Add the vegetables and stir gently until they begin to brown.

Simmer and serve

  1. Pour in the consommé or clear soup stock and bring to a boil.

  2. Reduce heat and simmer for 1 hour.

  3. A few minutes before serving, add the lettuce or cabbage and boiled green peas.

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

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: coumarin (sweet, hay).

  4. Lettuce + peastop 5% of all pairs
    Smell alikestrong
    Cooked together1,293 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  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

Carrots
Hold their shape as thin strips and add sweetness and colour to the broth.
Onions
Brown in the butter to build savoury depth and sweetness in the soup.
Turnips
Add a mild, slightly peppery flavour and body to the simmered vegetables.
Butter
Carries heat into the vegetables and helps them brown, adding richness.
Consommé or clear soup stock
Forms the liquid base that carries the flavour of the vegetables.

The step that matters

Browning the vegetables. Stirring gently over low heat until they just begin to brown builds savoury, caramelised flavour through the Maillard reaction. Browning too hard can make the soup bitter and dark.

Swap the peas

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

  1. Lentilsfits better
  2. Beansfits better
  3. Chestnutfits better
  4. Peasthe original

Fit is the average pairing score against carrot, onion, turnip, butter, 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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