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Soup

Julienne Soup

A vegetable soup made with julienned carrots, turnips, celery, onions, cabbage‑lettuce, butter, sugar, and clear soup or medium stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Julienne Soup

Ingredients

Directions

Prepare

  1. Weigh and cut the carrots, turnips, celery, and onions into strips about 1½ inches long, ensuring they are all the same size.

  2. Wash the vegetables in cold water and drain them thoroughly.

Make the soup

  1. In a stew pan, melt the butter and add the pounded sugar.

  2. Add the vegetables and toss them over a high heat for a few minutes until they are glazed, being careful not to burn them.

  3. Pour in the clear soup or medium stock, cut the lettuce into pieces, and add it to the soup.

  4. Let the mixture stew gently for at least 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 + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

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

    Shared aroma: coumarin (sweet, hay).

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

    Shared aroma: coumarin (sweet, hay).

  4. Turnip + cabbagetop 2% of all pairs
    Smell alikestrong
    Cooked together897 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

Butter
Carries the flavour of the vegetables and helps them glaze and brown lightly in the pan.
Carrots
Add sweetness and body to the soup as they soften during the long stew.
Sugar
Helps the vegetables glaze and brown slightly, adding a touch of sweetness.
Cabbage-lettuce
Adds leafy texture and fresh flavour as it softens in the hot stock.

The step that matters

Tossing the vegetables over high heat. Vegetables tossed in butter and sugar can scorch quickly. Sugar browns and burns at high heat, so the strips should be moved constantly and removed once glazed.

Swap the onion

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

  1. Leekfits better
  2. Beetrootfits better
  3. Parsnipfits better
  4. Onionthe original

Fit is the average pairing score against carrot, turnip, celery, cabbage, lettuce, butter, sugar. 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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