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Spring Vegetable Soup

A hearty soup made with beef and veal bones, vegetables, and a pinch of baking soda.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Turnip and leek match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,046 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Spring Vegetable Soup

Ingredients

Directions

Prepare the meat

  1. Cut the meat from the bones of the beef and veal.

  2. Remove all fat from the meat and set it aside.

  3. Break the bones in half and extract the marrow, setting it aside.

  4. Place the meat and bones in a large stockpot.

Make the stock

  1. Pour in 5 pints of cold water and add 1 teaspoon of salt.

  2. Cover the pot and bring it to a boil quickly.

  3. Skim off any scum that rises to the surface.

  4. Reduce the heat and let it simmer gently for 5 hours.

Prepare the vegetables

  1. Scrape and slice the carrots.

  2. Peel and slice the turnip.

  3. Wash and chop the celery and leek.

  4. Wash the cauliflower.

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

    Shared aroma: coumarin (sweet, hay).

  2. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  3. Turnip + cauliflowertop 1% of all pairs
    Smell alikestrong
    Cooked together286 recipes

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: coumarin (sweet, hay).

  5. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 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

Shin of beef
Provides rich meat flavour and collagen that gives the stock body as it simmers.
Knuckle of veal
Its bones and connective tissue release gelatin, giving the stock a fuller, silkier texture.
Baking soda
Raises the pH of the pot, helping the meat and bones release flavour and softening connective tissue.

The step that matters

Skimming the scum. Skimming the grey foam that rises as the water heats removes coagulated proteins and impurities, keeping the stock clear and clean-tasting.

Swap the cauliflower

How well each one fits the dish's main ingredients (beef, veal, carrot, turnip, celery, leek):

  1. Parsnipfits better
  2. Chivefits better
  3. Lettucefits better
  4. Cauliflowerthe original

Fit is the average pairing score against beef, veal, carrot, turnip, celery, leek. 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.

More spring vegetable soup recipes

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